Candied Holiday Fruitcake
Ingredients
- 2 Cups chopped candied pineapple (10 oz.)
- 3 Cups chopped pecans
- 3/4 Cup chopped candied cherries (5 oz.)
- 1/3 Cup candied orange peel (1/2 oz.)
- 1 3/4 Cups plus 3 Tablespoon all purpose flour
- 1 Cup butter (2 sticks) room temperature
- 1 Cup sugar
- 5 Eggs
- 1 Tablespoon vanilla
- 1 Tablespoon lemon extract
- 1/2 Teaspoon baking powder
- Pinch of salt
Instructions
Step 1
- Position rack in lowest third of oven and preheat to 250’F. Grease and flour 12 cup hunt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy.
Step 2
- Beat in eggs one at a time. Stir in vanilla and lemon extract. Add dry ingredients to butter; stir until blended. Mix fruit mixture into batter. Pour batter into prepared pan.
Step 3
- Bake until golden brown and tester in center comes out clean, about 2 1/2 hours. Cool in pan on rack 12 minutes. Turn out onto wrap and foil and store at room temperature. Dust with powdered sugar. Serves 12.