Candied Holiday Fruitcake
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
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. 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.
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.
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