Candied Holiday Fruitcake

Candied Holiday Fruitcake
Candied Holiday Fruitcake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups chopped pecans - (abt 12 oz)

  • 2

    cups chopped candied pineapple - (abt 10 oz)

  • 3/4

    cup chopped candied cherries - (abt 5 oz)

  • 1/3

    cup chopped candied orange peel (abt 1 1/2 oz)

  • 1 3/4

    cups all-purpose flour plus

  • 3

    tablespoons all-purpose flour

  • 1

    cup butter - (2 sticks) 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 for dusting

Directions

Position rack in lowest third of oven and preheat to 250 degrees. Grease and flour 12-cup bundt 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 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pour batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar. This recipe yields 12 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: