Fruitcake Loaf – a delicious recipe with flour, pecan, butter, brown sugar, eggs, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a 5 3/4- x 3 1/4-inch loafpan with brown paper; grease paper, and set pan aside.
2
Combine 1/2 cup flour, Dried Fruit Mix, and pecans, tossing gently to coat; set aside.
3
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
4
Combine remaining 1/2 cup flour, soda, and nutmeg; gradually add to butter mixture, beating at low speed until blended. Add corn syrup, beating just until blended. Stir in fruit mixture; spoon into prepared pan.
5
Bake at 350u00b0 for 1 1/2 hours. Cool in pan on a wire rack 10 minutes; remove from pan, and peel off paper. Cool completely on wire rack.
1031
kcal
Calories
83
g
Fat
65
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all-purpose flour, divided, 1 cup pecan pieces, 3/4 cup butter or margarine, softened, 1/2 cup firmly packed brown sugar, and more.
Yes, Fruitcake Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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