Candied Holiday Fruitcake



INGREDIENTS:

3 c Chopped pecans 

2 c Chopped candied pineapple 

3/4 c Chopped candied cherries 

1/3 c Chopped candied orange peel 

1 3/4 c Plus 3 tb, all-purpose flour 

1 c Butter, room temperature 

1 c Sugar 

5 Eggs 

1 tb Vanilla extract 

1 tb Lemon extract 

1/2 ts Baking powder 

1 pn Salt 

Powdered sugar

DIRECTIONS:

1. Position rack in lowest third of oven and preheat
to 250 deg F. 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 vanila 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. 

2. Pout batter into prepared pan. Bake until golden
brown and testr 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.



Candied Holiday Fruitcake