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Aunt Laurabell's Pecan Fruitcake Recipe

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This recipe for Aunt Laurabell's Pecan Fruitcake, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Cauley Gladwell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1lb Butter
1lb Light Brown Sugar
6 eggs separated
4 cups Gold Medal Plain flour
1 lb chopped pecans
1 lb candied cherries chopped
1 lb candied pineapple chopped
1tsp baking powder
1 1/2 oz. vanilla flavoring

Directions:
Directions:
Cream butter, sugar and all egg yolks. Sift together 2 cups of flour and baking powder. Alternately add this 2 cups flour/baking powder and vanilla to the butter/sugar/egg mixture. Coat fruit with remaining 2 cups flour and add to mixture. Add pecans. You will probably need a wooden spoon because the mixture gets rather thick.
Beat the egg whites until fluffy. Fold them into mixture and pour into a greased and floured 10" tube cake pan. (Line bottom of pan with wax paper before you pour mixture into it) Bake 3 1/2 hours at 250. Cool cake about 10 minutes before turning out on a plate. Put aluminum foil over top if it gets too brown.

Number Of Servings:
Number Of Servings:
25-30
Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
This is a wonderful moist fruitcake. One of the best I've ever had. It might be almost as good as Mary Ella's. It is a labor of love. We would go to Uncle George and Aunt LauraBelle's to help them make it. We would work all day chopping fruit and nuts. Back then we had to crack and shell the pecans.

 

 

 

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