Tammy's Buttery Fruitcake - Master Cookbook Recipe # 216

Name: Tammy's Buttery Fruitcake - Master Cookbook Recipe # 216
Prep time: 30 min
Cook time: 270 min
Total time: 300 min
Yield: 1 (one) large 12-cup tube cake
Cuisine: Southern
Ingredients: 2 cups salted butter, room temperature; 2 cups packed light brown sugar; 6 large eggs; 2 tsp Apple Pie Spice (Penzey’s recommended); 3 Tbsp vanilla extract; 1/2 cup grape juice; 2-2/3 cups self-rising flour (divided); 3-1/2 cups candied fruit; 10 oz. chopped dates; 4 cups chopped pecans; 8 oz. orange marmalade (or jelly of choice); 2 cups large mixed colored candied fruits (red/green cherries and pineapple); 4 cups whole pecans

If you think you don't like fruitcake, this is the recipe that will change your mind! This isn't your typical store-bought version; it is incredibly buttery, packed with high-quality candied fruits, dates, and a massive amount of pecans. By starting in a cold oven and using a slow-bake method, we ensure the cake is perfectly dense and moist without being dry.

This is recipe #216 in Tammy’s Master Cookbook.

Prep time: 30 minCook time: 4 hrs 30 min Total time: 5 hrs

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Ingredients

2 cups salted butter, room temperature
2 cups packed light brown sugar
6 large eggs
2 tsp Apple Pie Spice (Penzey’s recommended)
3 Tbsp vanilla extract
1/2 cup grape juice
2-2/3 cups self-rising flour (divided)
3-1/2 cups candied fruit
10 oz. chopped dates
4 cups chopped pecans
For the Fruit Topping:
8 oz. orange marmalade (or jelly of choice)
2 cups large mixed colored candied fruits (red/green cherries and pineapple)
4 cups whole pecans

Instructions

Cream Base: Cream the butter and brown sugar together until light. Add eggs one at a time, followed by the apple pie spice and vanilla.
Mix Batter: Blend in the grape juice, then add the self-rising flour (reserve 1/3 cup for the fruit). Beat for 2 minutes to develop the structure.
Prep Fruit: In a separate large bowl, toss the 3-1/2 cups of candied fruit with the reserved 1/3 cup of flour to coat. Add the chopped pecans and dates; mix well.
Combine: Stir the fruit mixture into the batter and mix thoroughly by hand until evenly distributed.
Fill Pan: Pour into a well-greased 12-cup tube pan, leaving about 1 inch of space at the top. Use any extra batter for a small loaf pan.
Cold Oven Start: Place the cake in a cold oven. Set the temperature to 350°F and bake for 30 minutes. Then, reduce the heat to 250°F and bake for 3 to 4 hours.
Decorate: Once the center of the cake has risen and is set (so the topping doesn't sink!), remove it briefly. Spread the marmalade over the top, arrange your whole pecans and large fruit pieces, then bake at 350°F for a final 30 minutes to toast the pecans.

Notes

Tammy's Tip: Starting the cake in a cold oven is a classic Southern secret that helps the cake rise evenly and prevents the edges from getting too dark during the long baking process.