Alright, let’s get this straight. We’re gonna make a fruit cake, the kind with them pecans, you know? I ain’t got no fancy words, so don’t expect none. This is just good eatin’, plain and simple. Fruit Cake with Pecans Recipe, that’s what we’re doin’.
First off, you gotta get your stuff together. I ain’t got no time for runnin’ around lookin’ for things later. So, what do we need for this here fruit cake?
- Flour, yeah, the regular kind. Don’t go gettin’ all fancy on me.
- Sugar, gotta have that sweetness, you know.
- Eggs, fresh ones if you got ’em, but store-bought is fine too.
- Butter, the real stuff, not that margarine garbage.
- Baking powder, that’s what makes it rise up nice and fluffy.
- Salt, just a pinch, don’t overdo it.
- Spices, you know, like cinnamon and nutmeg, the kind that makes it smell like Christmas.
- Fruit, well, it ain’t fruit cake without fruit, is it? I like them candied cherries and raisins, but you can use whatever you want.
- And pecans, of course! Can’t forget them pecans. Gotta have plenty of them.
Now, let’s get to mixin’. First, take that butter and sugar and beat it up good. I use my old hand mixer, but you can use whatever you got. Just beat it till it’s all light and fluffy, you know, like whipped cream. That takes a bit, so don’t be lazy. You want that fruit cake to be good, don’t ya?
Then, crack them eggs in there, one at a time, and beat it some more. Don’t dump ‘em all in at once, that’ll mess it up. After the eggs, add in your flour, baking powder, salt, and spices. Mix it all up good, but don’t overmix it, see? You don’t want a tough cake. Just mix it till it’s all combined.
Next up is the fruit and pecans. Now, some folks like to chop their fruit up real small, but I just leave it whole. I like big chunks of fruit in my cake. And the pecans, I like ‘em chopped up a bit, but not too small. You gotta have some crunch, you know? So, dump all that fruit and pecans in the batter and mix it up gently. You don’t want to smash the fruit.
Now, get yourself a pan. I like to use a bundt pan, makes it look all fancy, but a regular old loaf pan works just fine. Grease and flour that pan good, so the cake don’t stick. Nobody wants a cake that’s stuck in the pan. Then, pour that batter into the pan and spread it out even. This fruit cake with pecans is gonna be the best ever! Even my old man would have liked it, and he was picky as a hen!
Alright, time to bake this here cake. Preheat your oven to, oh, I don’t know, somethin’ like 325 degrees. You know, a low and slow heat. That’s how you get a good, moist cake. Stick that pan in the oven and bake it for, well, it depends on your oven. Start checkin’ it after about an hour. Stick a toothpick in the middle, and if it comes out clean, it’s done. If it’s still gooey, give it some more time.
Once it’s done, take it out of the oven and let it cool in the pan for a bit. Don’t try to take it out right away, it’ll fall apart. Let it cool for maybe 10 or 15 minutes, then flip it out onto a plate or a wire rack. And then, let it cool completely before you try to slice it. I know, I know, it’s hard to wait. But trust me, a warm fruit cake is a crumbly fruit cake. You gotta let it cool. This here pecan fruit cake recipe ain’t hard, even you young folks can do it.
Now, while it’s cooling, you can make a glaze if you want. I like a simple glaze, just some powdered sugar and a little bit of milk or lemon juice. Mix it up till it’s nice and smooth, and then drizzle it over the cake once it’s cooled. It ain’t necessary, but it makes it look pretty, and adds a little extra sweetness. And who don’t like some extra sweet?
And that’s it! That’s how you make a fruit cake with pecans. It ain’t rocket science, see? Just good, honest baking. Now, go on and make yourself a cake. Your family will thank you for it. And if they don’t, well, more for you then. Lemon-pecan fruitcake is good anytime of year, not just Christmas, ya hear?
Remember, don’t be scared to experiment. You can add different fruits, different nuts, different spices. Make it your own. That’s the best kind of bakin’, when you make it your own way. Now get to it!
