Candied Holiday Fruitcake

Submitted by FrVanilla

"A Christmas time favorite."

 

• Ready In: 2hrs 15mins
• Ingredients: 12
• Serves: 24

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.).