Candied Holiday Fruitcake |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 24 |
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A Christmas time favorite. Ingredients:
3 cups pecans, chopped |
2 1/3 cups mixed candied fruit, chopped |
3/4 cup candied cherry, chopped |
1 3/4 cups plus 3 tablespoons all-purpose flour |
1 cup unsalted butter, room temperature |
1 cup sugar |
5 eggs |
1 tablespoon vanilla extract |
1 tablespoon lemon extract |
1/2 teaspoon baking powder |
1 pinch salt |
powdered sugar |
Directions:
1. Position rack in lowest third of oven and preheat to 250°F Grease and flour 12-cup bundt pan or tube cake pan.
2. 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.
3. 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.
4. Position rack in lowest third of oven and preheat to 250°F 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.
5. 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. Dust with powdered sugar.
6. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.).
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