This recipe for pecan fruitcake was published by Family Weekly in 1957, I’ve typed it out below as well as scanned a copy to archive.

Pecan Fruitcake Recipe - Vintage Clipping


Pecan Fruitcake

1 lb. (about 2 1/2 cups) candied red cherries, cut in pieces
1 lb. (about 2 1/2 cups) candied pineapple, cut in pieces
1 lb. (about 3 cups) golden raisins
1 lb. (about 4 cups) pecans, coarsely chopped
4 cups sifted flour
2 teaspoons baking powder
2 cups butter
4 teaspoons lemon juice
2 1/4 cups sugar
6 large eggs, well beaten (until thick and piled softly)

  1. Thoroughly grease one 10-in. tubed pan. Set aside.
  2. Mix together the prepared fruits and nuts, and 1 cup of the flour. Sift together the remaining flour and baking powder. Set aside.
  3. Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition.
  4. Add beaten eggs in thirds, beating thoroughly after each addition.
  5. Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally, beat only until smooth (do not overbeat). Mix in the fruit mixture. Turn batter into pan, spreading evenly.
  6. Place a shallow pan containing 3 cups water on bottom rack of oven during baking time.
  7. Bake at 275°F 4 1/2 hrs., or until a cake tester comes out clean when inserted in cake.
  8. Remove from oven. Set on cooling rack. Remove from pan before entirely cooled.

About 7 lbs. fruitcake.

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4 Responses to Prize-Winning Pecan Fruitcake Recipe: Clipping

[…] prize-winning recipe for fruitcake that was published by Family Weekly in 1957 (the first is here: Pecan Fruitcake), I’ve typed it out below as well as scanned a copy to […]

Published 27 November, 2009 in 1:46 pm

I just made this fruitcake. I just added some spices (cinnamon, ginger, ground cloves), and it looks and smells delicious! I am going to cool it completely, then dab it with rum or sherry and cover it with cheesecloth and foil and store till Christmas. Thank you – This looks and smells like my moms fruitcake!

Published 27 November, 2009 in 1:49 pm

Awesome Grace, thanks for letting us know how this turned out for you! It does look like a very yummy recipe :)

Published 1 November, 2010 in 10:23 am

You made my day. I made this cake for many years and lost the recipe in a move and have tried other recipes and was disappointed. I do add some spices to the dry ingredients.When cool, I wrap it in sherry soaked cheesecloth , wrap in foil and store in a cool place until the Holidays.Once you make it, you will never change recipes!

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