f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
wo loaf pans. (The internet recipe specified lining the bottoms of
cool on rack.
Wrap fruitcake tightly in foil.
Store
br>
For the smaller recipe, roll dough into a rectangle
esired, decorate with cherry and pecan halves.
Place loaf pans
Leave nuts, dates and fruits whole.
Sift dry ingredients together three times, sifting over fruit-nut mixture the last time. Mix well to coat all of the fruit and nuts.
Add beaten eggs and vanilla, mixing well.
Spoon into greased and wax paper lined pans. Pack slightly evenly.
Bake in slow oven, 250\u00b0, for 2 hours with a pan of water on lowest shelf.
Cover each pan with wax paper, removing last 15 minutes.
Recipe makes 1 large loaf or may use 2 smaller and shorten baking time a little.
br>With hands, mix in pecan halves.
Grease and line
hocolate mixture, then fold in fruitcake. Pour chocolate mixture into prepared
Mix all ingredients into a large bowl.
Beat eggs well; add butter, milk, brown sugar, vanilla and salt.
Stir until moist. Then add flour and baking powder.
Stir in mixed fruit, nutmeg, ground allspice, cinnamon and all other candied fruits and nuts. Pour into tube pan with heavy wax paper in bottom of pan.
Bake at 275\u00b0 to 300\u00b0 for 1 1/2 hours.
Decorate cake top with red and green cherries and pecan halves.
Thoroughly mix shortening, sugar and egg. Stir in buttermilk. Combine dry ingredients and add. Stir in pecans, dates and cherries. Chill. Drop teaspoonfuls 2-inches apart on greased cookie sheet. Top with pecan half. Bake at 350\u00b0 for 8 to 10 minutes. Yield: 4 dozen.
n hazelnuts, walnut halves, and pecan halves.
Pour batter into
Chop pineapple and cherries.
Spread pecans evenly over bottom of greased 15 x 10 x 1-inch pan.
Thoroughly cream butter and sugar.
Add eggs and vanilla.
Combine flour and salt; blend into creamed mixture.
Spoon batter over pecan halves, pressing evenly with dampened hands.
Sprinkle fruit over batter and press in slightly.
Bake in a 300\u00b0 to 325\u00b0 oven for one hour.
(Keep a check.)
Cool in pan.
When cold, cut into bars.
Makes 32 to 36 bars.
and then ice cake. Alternate pecan halves and maraschino cherries halves
Place coconut, dates, and pecan pieces in a very large (
s really nice.
Caramel Pecan Topping:
Mix butter, brown
o 325\u00b0.
Thaw pecan pie according to package directions
Thoroughly mix shortening, sugar and egg.
Stir in buttermilk. Combine dry ingredients and add.
Stir in pecans, dates and cherries.
Chill.
Drop teaspoons 2 inches apart on greased cookie sheet.
Top with pecan half.
Bake at 400\u00b0 for approximately 8 minutes.
Do not over brown.
Yield:
Approximately 4 dozen.
Preheat oven to 275\u00b0F.
Grease two loaf pans.
Line bottom and sides with parchment paper.
Chop all fruit (except cherries) into small pieces.
Mix fruit with the rest of the ingredients, including pecan halves and divide evenly between prepared pans.
Bake in center of oven for 1 1/2 hours.
Remove from pans to cool on rack, and keep in an airtight container.