The Holidays are Coming. Time to Order or Make A Fruit Cake. Yes.

By on November 15, 2017

Time was, my mother got her fruit cake from our Aunt Mary. As for me, today, I’m most likely to order one from Collin Street Bakery in Corsicana, Texas. That way I know it will be the authentic article, stuffed with genuine Texas pecans. This year I’m ordering their original fruitcake with Texas pecans, pineapple and apapaya + red cherries and raisin. www.CollinStreet.com.
And for good measure, I’m ordering an authentic Pecan pie. Yes.

Or maybe I’ll reach way back and make My Aunt Mary’s White Fruit Cake. Now that is Christmas to me. And it needs to be started early so that it can mellow a few weeks in the refrigerator. Yum!

My Aunt Mary’s White Fruit Cake//

Christmas was never complete at our house without my Aunt Mary’s White Fruit Cake. It was better than any of those bought versions which had the foul tasting citron. This cake which was laden with cherries. Pecans, and coconut, and it was the best.
Here’s my new version. Try it. Bake now to be ready for the holidays.

Makes 12 – 16 generous servings
½ pound unsalted butter, softened
1 cup granulated sugar
5 large eggs, room temperature
1 tablespoon grated lemon zest + juice of lemon
1 tablespoon vanilla extract
1-3/4 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon sea salt
1-pound candied cherries (half red and half green if you wish)
1-pound candied pineapple, chopped
4 cups Texas pecan pieces
2 cups sweetened angel flake coconut
Cream until light and fluffy 1/2-pound (2 sticks) butter with sugar. Add eggs, one at a time, beating well after each addition. Add lemon zest and juice, and vanilla. Measure flour, then sift with 1/2 teaspoon baking powder and salt. Add cherries, pineapple, pecans and coconut. Toss to mix.
Thoroughly pour batter (which will have a curdled look) over fruit and nuts, blending well. Pour into tube pan, generously buttered and lined with parchment paper. Or 2 -3 prepared loaf pans. Place in a cold oven. Set oven temperature for 250°F. Bake 2 1/2 hours in tube pan. Or in loaf pans about 2 hours. Test with broken straw. Remove from pan after cooling completely. May be stored in airtight container in the refrigerator several weeks.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”