We get all the fruitcake jokes—regifting, door stops, 30 yr. old cake!  But there are some out there who still need just a bit of all that fruit and nut and rum taste to make it a holiday—this one’s for you.  Not quite a fruit cake, or a rum cake, or a pecan pie—perfect with tea, or sweet wine or champagne!  Recipe is for a small batch—just double everything for a lot more.

  • 2 cups pecans—first toasted with a little butter, then coarsely chopped
  • ½ cup softened butter
  • 1 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tblsp vanilla
  • ½ cup flour
  • 2 cups chopped, candied citron (any combination), or chopped candied fruit
  • 2-3 tblsp rum

Spread 1 ½ cups chopped pecans over a well buttered 9” baking pan.  Cream butter and brown sugar with hand or stand-mixer for 5 minutes.   Add eggs, one at a time, beating well after each.  Add vanilla and beat.  Slowly add flour, then beat thoroughly.  Spread batter over pecans in buttered pan.   Mix citron and remaining pecans—spread over batter, pressing slightly.  Bake in 350’ oven 30-45 minutes—until toothpick in center comes out clean.  Sprinkle rum over hot cake and cool completely in pan.  Cut into bars and store in closed container.

The Kitchen Hive

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