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Pioneer Woman Fruit Cake Recipe

Pioneer Woman Fruit Cake Recipe

The Pioneer Woman Fruit Cake Recipe is a true classic. It is perfect for holidays and family parties.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4
Calories 220 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated white sugar
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup candied cherries
  • 1 cup dried pineapple chunks
  • 1/2 cup golden raisins
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice

Instructions
 

Prep the Oven and Pan

  • Set your oven to 300°F (150°C). Grease your baking pan very well. Use butter or a non-stick spray. This stops the cake from sticking later.

Cream Butter and Sugar

  • Put butter and sugar in a bowl. Mix them until they look very fluffy. This takes about three minutes of mixing. High speed works best for this part.

Add the Eggs

  • Add eggs one at a time. Mix well after you add each egg. This keeps the batter very smooth. Scrape the sides of the bowl often.

Mix Dry Ingredients

  • Whisk flour, baking powder, and salt together. Slowly add this to the wet mix. Do not overmix the batter right now. Keep the mixer on low speed.

Prepare the Fruits and Nuts

  • Toss your fruits in a little flour. This stops them from sinking to bottom. Use the ingredients for Pioneer Woman Fruit Cake. Fold them into the batter gently.

Add Liquid and Flavor

  • Pour in the orange juice and vanilla. Stir gently with a rubber spatula. The batter will look thick and colorful. It should smell very sweet and fresh.

Bake the Cake

  • Pour batter into your prepared pan. Smooth the top with a spoon. Bake for about 90 to 110 minutes. Check it with a long wooden toothpick.

Cool the Cake

  • Let the cake sit for ten minutes. Then turn it onto a wire rack. Let it cool down completely before slicing. This helps the flavors settle nicely.

Notes

  • Use room temperature eggs. They mix into the batter much better.
  • Don't skip the flour toss. Coating fruit prevents them from sinking down.
  • Bake it low and slow. A hot oven will burn the sugar.
  • Wrap it in plastic wrap. This keeps the cake moist for days.
  • Use high-quality candied fruit. Good fruit makes the taste much better.
  • Let it age for a day. The flavor improves after twenty-four hours.
  • Chop nuts into small pieces. This makes every bite very even.
Keyword Pioneer Woman Fruit Cake Recipe