Candied Holiday Fruitcake

• 3 cups chopped pecans (about 12 ounces)
• 2 cups chopped candied pineapple (about 10 ounces)
• 3/4 cup chopped candied cherries (about 5 ounces)
• 1/3 cup chopped candied orange peel (about 1 1/2 ounces)
• 1 3/4 cups plus 3 tablespoons all purpose flour
• 1 cup (2 sticks) butter, room temperature
• 1 cup sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• 1/2 teaspoon baking powder
• Pinch of salt
• Powdered sugar

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

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

Taken from www.epicurious.com/recipes/food/views/candied-holiday-fruitcake-2719 (may not work)