Candied Holiday Fruitcake

By on · In Ancient Cuisine, Baked Goods, Cakes and Pastries, Confectionery, Desserts, DOTD, Fruits, Herbs and Spices, Holiday Meals, Holidays, Meals, Regional and Ethnic, Techniques

Jewels in the Candied Holiday Fruitcake is the way one might describe the amazing beauty of this delicious confection that is wonderful for the holiday season.
Glaced Fruitcake

Candied Holiday Fruitcake
 
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Recipe type: Baked Goods
Cuisine: British
Serves: 12
Ingredients
  • 3 Cups chopped pecans
  • 2 Cups chopped candied pineapple
  • 3/4 Cup chopped candied cherries
  • 1/3 Cup chopped candied orange peel
  • 1 3/4 Cups plus 3 Tablespoons; all-purpose flour
  • 1 Cup 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
Instructions
  1. Position rack in lowest third of oven and preheat to 250 deg F.
  2. Grease and flour 12 Cup bundt pan or tube cake pan.
  3. In a large bowl, mix pecans and fruits with 3 Tablespoons flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time.
  4. Stir in vanilla and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended.
  5. Mix fruit mixture into batter.
  6. Pour batter into prepared pan. Bake until golden brown and tester inserted into the centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.

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