Candied Holiday Fruitcake Recipe

• 3 c. minced pecans (about 12 ounces)
• 2 c. minced candied pineapple (about 10 ounces)
• 3/4 c. minced candied cherries (about 5 ounces)
• 1/3 c. minced candied orange peel (about 1 1/2 ounces)
• 1 3/4 c. plus 3 Tbsp. all purpose flour
• 1 c. butter room temperature (2 sticks)
• 1 c. sugar
• 5 x Large eggs
• 1 Tbsp. vanilla extract
• 1 Tbsp. lemon extract
• 1/2 tsp baking pwdr
• 1 pch salt Powdered sugar

1. Position rack in lowest third of oven and preheat to 250F.
2. Grease and flour 12-c. bundt pan or possibly tube cake pan.
3. In large bowl, mix pecans and fruits with 3 Tbsp.
4. flour.
5. In another large bowl, cream butter with sugar till light and fluffy.
6. Beat in Large eggs 1 at a time.
7. Stir in vanilla and lemon extract.
8. Sift 1 3/4 c. flour with baking pwdr and salt.
9. Add in dry ingredients to batter; stir till blended.
10. Mix fruit mix into
11. batter.
12. Pour batter into prepared pan.
13. Bake till golden and tester inserted into center comes out clean, about 2 1/2 hrs.
14. Cold in pan on rack 15 min.
15. Turn out onto rack and cold.
16. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.)
17. Dust with powdered sugar.
18. Serves 12.

pecans, candied pineapple, candied cherries, candied orange, flour, butter, sugar, eggs, vanilla, lemon extract, baking pwdr, salt

Taken from cookeatshare.com/recipes/candied-holiday-fruitcake-98593 (may not work)