Candied Holiday Fruitcake

Recipe Ingredients

3 cups	438g / 15oz	Chopped pecans - (abt 12 oz)
2 cups	292g / 10oz	Chopped candied pineapple - (abt 10 oz)
3/4 cup	46g / 1.6oz	Chopped candied cherries - (abt 5 oz)
1/3 cup	48g / 1.7oz	Chopped candied orange peel - (abt 1 1/2 oz)
1 3/4 cups	109g / 3.8oz	All-purpose flour - plus
3 tablespoons	45ml	All-purpose flour
1 cup	198g / 7oz	Butter - (2 sticks) - room temperature
1 cup	198g / 7oz	Sugar
5		Eggs
1 tablespoon	15ml	Vanilla extract
1 tablespoon	15ml	Lemon extract
1/2 teaspoon	2.5ml	Baking powder
1		Salt
		Powdered sugar - for dusting

Recipe Instructions

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.

Source:
Bon Appetit, November 1991

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