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The Perfect Pecan Fruitcake
This superbly flavoured cake is richly studded with Pecans and fruit, and the angostura bitters is the secret ingredient.
Ingredients:
250g seeded raisins 1 tbspn angostura bitters (optional)
250g dried apricots, quartered  ½ cup dark rum
155g sultanas 6 eggs
90g glace cherries, quartered 1¼ cups castor sugar
250g chopped glace fruit,  1½ cups plain flour
   (eg pineapple, apricots, pears) 1 tspn baking powder
500g Pecan nut halves 90g shredded coconut

Method:

Combine all fruits.  Add the angostura bitters, and rum.  Allow to stand several hours or overnight.  Whisk together the eggs and sugar.  Sift the flour with baking powder and fold into the egg mixture.  Stir in the coconut, combined fruits and Pecan nuts, reserving a few for decoration.  Fill the mixture in a greased and lined 23cm cake pan.

Bake in a slow oven for 3 hours or until cooked when tested and firm to touch.

(Alternatively this mixture can be divided between 2 smaller 15cm pans and baked for about 2 hours or until cooked when tested.)


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