Recipe - Candied Holiday Fruitcake

3 cup Chopped pecans (about 12
ounces)
2 cup Chopped candied pineapple
(about 10 oz.)
Three fourths cup Chopped candied cherries
(about 5 oz.)
1/3 cup Chopped candied orange peel
(about 1 One half oz.)
1 Three fourths cup Plus
3 tablespoon All purpose flour
1 cup Butter; room temp.
1 cup Sugar
5 Eggs
1 tablespoon Vanilla extract
1 tablespoon Lemon extract
One half teaspoon Baking powder
1 pn Salt
Powdered sugar

From: NDooley@presidentpo.president.uiowa.edu

Date: Thu, 10 Aug 1995 03:37:50 GMT

From Bon Appetit

Position rack in lowest third of oven and preheat to 250 deg. F. Grease
and flour a 12cup bundt pan or tube cake pan. In large bowl, mix nuts and
fruits with 3 T. flour. In another large bowl, cream butter with sugar
until ight. Beat in eggs 1 at a time. Stir in extracts. Sift 1 Three fourths C. flour
with baking powder and salt. Add dry ingredients to batter; stir until
blended. Mix fruit mixture into batter.

Pour batter into prepared pan. Bake until golden brown and tester inserted
into center comes out clean, about 2 One half hours. Cool in pan on rack 15
minutes. Turn out onto rack and cool. (Can be prepared 2 weeks ahead;
wrap in foil and store at room temp.) Dust top with powdered sugar.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.