I never understood the aversion to fruit cake. Until I realized it was because I was spoiled by my dad’s version (seems to be a trend when it comes to anything my dad cooked/baked). I doubt I will ever stray away from this recipe, unless he finds some inconceivable way to improve it. It’s dense and moist like a pound cake, but filled with an insane amount of fruit and nuts. This is one fruit cake that will not be pawned off.

PECAN FRUIT CAKE

Makes 2 cakes

Ingredients:

2 cups unsalted butter, at room temperature

2-1/4 cups sugar

6 large eggs, beaten

4 tsp lemon juice

4 cups flour, divided

2 tsp baking powder

1 lb (2-1/2) cups candied red and green cherries, cut in pieces

1 lb candied pineapple, cut in pieces

1 lb golden raisins

1 lb (4 cups) chopped pecans

1/2 lb (2 cups) whole almonds (I opted to chop mine a little)

Directions:

1. 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.
2. In a medium bowl, sift together 3 cups flour and the baking powder.
3. In a large bowl, beat the butter and sugar. Add beaten eggs and lemon juice until incorporated, then add the flour/baking powder mix.
4. In a separate extra large bowl, mix candied fruit and raisins with the remaining cup of flour until well coated. Add nuts and then the batter and mix well.
5.  Pour evenly into the two prepared tube or loaf pans. Tube pans cook the best. Do not use glass pans.  Bake tube pans at 250 for about 1.5-2 hours; loaf pans cook at 275 for about 1-1.5 hours.
6. Cook times are approximate. Test for doneness with a toothpick after one hour and as needed afterward. Do not over cook! Slow baking keeps the cake moist. Let cool completely before removing from pans. Keep covered in fridge.

Source: My dad