MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Candied Holiday Fruitcake
Categories: Cakes
Yield: 12 servings
3 cups of chopped pecans
2 cups of chopped candied pineapple
3/4 cup of chopped candied cherries
1/3 cup of chopped candied orange peel
1 3/4 cup + 3 tablespoons of all-purpose flour
1 cup of butter, room temperature
1 cup of sugar
5 Eggs
1 tablespoon of vanilla extract
1 tablespoon of lemon extract
1/2 teaspoon of baking powder
1 pinch of salt
Powdered sugar
Position rack in lowest third of oven and preheat to 250ºF. 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 vanilla 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 tester 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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