A wonderfully dense and rich fruitcake from a 1971 recipe by Margaret Burnham. This cake is famously packed with a pound each of pecans, red cherries, green cherries, and pineapple, all held together by a rich butter-egg batter.
Author
Margaret Burnham (1971-1972)
Recipe
| Measurements | Ingredients |
|---|---|
| 1 lb (4 sticks) | Butter, softened |
| 2 Cups | Sugar |
| 6 | Eggs |
| 4 Cups | Flour, divided |
| 1 lb. | Pecans |
| 1 lb. | Red Candied Cherries |
| 1 lb. | Green Candied Cherries |
| 1 lb. | Candied Pineapple |
| 1 tsp | Lemon Extract |
Instructions
- Preheat your oven to 250°F. Generously grease and flour a large tube pan.
- In a very large bowl, combine the pecans, red cherries, green cherries, and pineapple. Sprinkle 1 cup of the flour over the fruit and nuts and toss until everything is well coated.
- In a separate large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon extract.
- Gradually add the remaining 3 cups of flour to the creamed mixture, mixing on low speed until just combined. The batter will be very stiff.
- Add the batter to the large bowl containing the floured fruit and nuts. Using your hands or a very sturdy spoon, mix thoroughly until all the fruit and nuts are evenly incorporated.
- Spoon the thick batter into the prepared tube pan, packing it down firmly.
- Bake for 1 ½ to 2 hours. The cake is done when a long wooden skewer inserted deep into the center comes out clean.
- Let the cake cool completely in the pan before attempting to remove it.
Note
The recipe card amusingly includes a handwritten note: “Revenge given to me by Margaret Burnham - 1971 or 1972.” This cake has no baking powder or soda; its density is intentional, relying on the creaming of butter and eggs for its structure, which is typical for classic fruitcakes.
