Candied Holiday Fruitcake
Cuisine: British
Author: Kitchens
  • 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
  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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