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Claxton Fruit Cake Recipe

Claxton Fruit Cake Recipe

Craving that legendary rich fruit cake holiday tradition everyone loves? This Claxton Fruit Cake Recipe perfectly recreates the famous Claxton Bakery magic with tender pound cake texture studded with colorful candied fruits and pecans.
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Prep Time 45 minutes
Cook Time 2 minutes
Total Time 3 minutes
Course Dessert
Cuisine  Southern American
Servings 24
Calories 380 kcal

Ingredients
  

  • 2 cups red candied cherries halved
  • 2 cups green candied cherries halved
  • 2 cups diced candied pineapple
  • 1 cup golden raisins
  • 1 cup chopped pitted dates
  • 4 cups pecan halves lightly toasted

Instructions
 

Prepare Loaf Pans

  • Grease pans generously with butter. Line with parchment paper leaving overhang handles.

Measure All Fruits

  • Combine candied cherries, pineapple, raisins, dates in largest mixing bowl.

Toast Pecans Golden

  • Spread pecan halves on baking sheet. Toast 350°F 8 minutes until fragrant.

Flour Coat Fruits

  • Sprinkle 1/2 cup flour over fruit mixture. Toss thoroughly to coat evenly.

Cream Butter Perfectly

  • Beat softened butter and sugar 5 minutes until light, fluffy, pale yellow.

Add Eggs Gradually

  • Add eggs one at time, beating 30 seconds after each addition completely.

Whisk Dry Ingredients

  • Combine remaining 2½ cups flour, baking powder, salt, cinnamon together.

Mix Wet Liquids

  • Stir orange juice, brandy, vanilla extract in measuring cup thoroughly.

Add Dry Ingredients

  • Add 1/3 dry ingredients to batter. Mix on lowest speed just combined.

Add Liquid Mixture

  • Pour half wet ingredients into batter. Mix until barely incorporated.

Fold Fruits Carefully

  • Add floured fruits and toasted pecans. Fold gently by hand until distributed.

Divide Batter Evenly

  • Spoon batter equally between two prepared loaf pans. Smooth tops gently.

Bake Low Temperature

  • Bake 300°F 1 hour 45 minutes until golden and toothpick tests clean.

Glaze Warm Cakes

  • Mix brandy and orange juice. Brush generously over warm fruit cakes.

Cool Completely

  • Cool cakes in pans 30 minutes. Transfer to wire racks fully.

Age for Perfection

  • Wrap tightly in cheesecloth. Store airtight containers 2 weeks minimum.

Notes

  • Room temperature ingredients blend smoothly creating tender moist crumb everyone expects.
  • Flour-coated fruits prevent sinking creating even distribution through entire cake.
  • Low slow baking prevents drying out delicate fruit pieces completely.
  • Monthly brandy brushing during storage develops increasingly complex flavor profile.
  • Pineapple juice perfectly substitutes brandy maintaining needed fruit moisture content.
  • Glacéed cherries essential—regular maraschino cherries release excess liquid.
  • Substitute half pecans with walnuts creates delightful nutty flavor variation everyone enjoys.
Keyword Claxton Fruit Cake Recipe