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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.
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.
Cakes fruit cake, pecan fruit cake, white fruit cake, good fruit cake European Preheat the oven to 250 degrees for tube/bundt pans or 275 degrees for loaf pans. Generously grease and flour two pans and set aside. In a medium bowl, sift together 3 cups flour and the baking powder.
If you don’t like fruitcake, you have never had my mama’s pecan fruitcake at Christmas. This fruitcake will change your mind about how you feel about fruitcake and will literally make you eat your words. Mama’s pecan fruitcake is a dense, soft cake studded with pecans, dates, and candied cherries.
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