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Candied Holiday Fruitcake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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