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Candied Holiday Fruitcake

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

3  cups  Chopped pecans
2  cups  Chopped candied pineapple
3/4  cup  Chopped candied cherries
1/3  cup  Chopped candied orange peel
1 3/4  cups  Plus 3 tb, all-purpose flour
1  cup  Butter, room temperature
1  cup  Sugar
5    Eggs
1  tablespoon  Vanilla extract
1  tablespoon  Lemon extract
1/2  teaspoon  Baking powder
1  pinch  Salt
    Powdered sugar

Position rack in lowest third of oven and preheat to 250 deg F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tb flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pout batter into prepared pan. Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar. Posted by Linda Davis

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