Margaret Burnham’s Butter Pecan Fruitcake
📜 Collection: UK15 | ✍️ Attribution: Margaret Burnham | 📂 Category: Desserts 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.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours | None | 1 large tube cake |
🔪 Key Equipment
- Large tube pan
- Very large mixing bowl
- Separate large mixing bowl
- Electric mixer
- Sturdy spoon
- Long wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb (4 sticks) | Butter | softened |
| 2 Cups | Sugar | none |
| 6 | Eggs | large |
| 4 Cups | Flour | divided |
| 1 lb. | Pecans | none |
| 1 lb. | Red Candied Cherries | none |
| 1 lb. | Green Candied Cherries | none |
| 1 lb. | Candied Pineapple | none |
| 1 tsp | Lemon Extract | none |
Instructions
Step 1: Prep and Coat Fruit
- Preheat your oven to 250°F. Generously grease and flour a large tube pan.
- In a very large bowl, combine the 1 lb. pecans, red 1 lb. candied cherries, green 1 lb. candied cherries, and 1 lb. candied pineapple. Sprinkle 1 cup of the 4 cups flour over the fruit and nuts and toss until everything is well coated.
Step 2: Make the Batter
- In a separate large bowl, cream the softened 1 lb (4 sticks) butter and 2 cups sugar together with an electric mixer until light and fluffy.
- Add the 6 eggs one at a time, beating well after each addition.
- Stir in the 1 tsp lemon extract.
- Gradually add the remaining 3 cups flour to the creamed mixture, mixing on low speed until just combined. The batter will be very stiff.
Step 3: Assemble and Bake
- 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 until even.
- Bake for 1.5 to 2 hours. The cake is done when a long wooden skewer inserted deep into the center comes out clean and fragrant.
- Let the cake cool completely in the pan before attempting to remove it.
💡 Make-Ahead & Storage: Store wrapped tightly in plastic wrap or foil in an airtight container at room temperature or in the refrigerator for up to several weeks, allowing flavors to mature.
Original Recipe Scan
