Table of Contents
Sprinkle 1 cup of flour over the chopped fruit; toss to coat well. Sift the remaining flour, baking powder through a sieve to combine into a small bowl. Add about 1 cup of the flour mixture to the egg mixture, mixing well between each addition. Turn off the mixer; add fruits and pecans, and stir with a heavy-duty spoon.
Pecan date fruitcake. Ingredients. Instructions. Preheat the oven to 350°F and grease and flour or line with parchment paper a 9-inch baking pan (square, round, or Texas shaped) or a 9×5 loaf pan. In a mixing bowl together the chopped dates, pecans, coconut, flour, orange zest, salt, cinnamon, and ginger until well combined.
Use one cup flour to mix in fruit and nuts. Mix rest of flour into batter and add flavoring. Stir batter into fruit and nut mixture. Grease and flour tube pan. Put batter in tube pan and bake at 275 degrees F for 2 to 2 1/2 hours.
Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more. Remove frosting from heat and let cool.
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