Candied Holiday Fruitcake

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 24
• 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

Recipe

• 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.).