Candied Holiday Fruitcake

Yields:	12 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	2 hours
	Ready In	3 hours

Be the first to add a photo of this recipe!

Ingredients

3	cups	pecans	chopped
2	cups	candied pineapple	chopped
3/4	cup	candied cherries	chopped
1/3	cup	candied orange peel	chopped
1 3/4	cups	flour, all-purpose	plus 3 tbsp
1	cup	butter	room temperature
1	cup	sugar
5	large	eggs
1	tablespoon	vanilla extract
1	tablespoon	lemon extract
1/2	teaspoon	baking powder
1	pinch	salt
1	x	powdered sugar

Directions

Position rack in lowest third of oven and preheat to 250 deg F.

Grease and flour 12 cup bundt pan or tube cake pan.

In large bowl, mix pecans and fruits with 3 tb 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 extracts.

Sift 1 3/4 cups flour with baking powder and salt.

Add dry ingredients to batter; stir until blended.

Mix fruit mixture into batter.

Pout batter into prepared pan.

Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours.

Cool in pan on rack 15 minutes.

Turn out onto rack and cool.

Note: Can be prepare 2 weeks ahead; wrap in foil and store at room temperature.

Dust with powdered sugar before serving.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

del.icio.us

Member Review

Bread Pudding made with French Bread

I had never made bread pudding before and I found this recipe to be easy to do. Also this was the first time I ever ate bread pudding and it was delicious. I plan to make this a regular dessert, its fast, easy and very good.

Recent Reviews