Candied Holiday Fruitcake

• 3 cups pecans chopped
• 2 cups candied pineapple chopped
• 3/4 cup candied cherries chopped
• 13 cup candied orange peel chopped
• 1 3/4 cups flour, all-purpose plus 3 tbsp
• 1 cup butter room temperature
• 1 cup sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon extract
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1 x 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 tablespoons 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 extracts.
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. Pout batter into prepared pan.
11. Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours.
12. Cool in pan on rack 15 minutes.
13. Turn out onto rack and cool.
14. Note: Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.
15. Dust with powdered sugar before serving.

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

Taken from recipeland.com/recipe/v/candied-holiday-fruitcake-39292 (may not work)