Candied Holiday Fruitcake

• Vegetarian

• Produce

  • 8 oz Candied cherries
  • 4 oz Candied orange peel
  • 16 oz Candied pineapple

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 3/4 cups Plus 3 tblsp. all-purpose flour
  • 1 Powdered sugar
  • 1 Pinch Salt
  • 1 cup Sugar
  • 1 Tblsp vanilla extract

• Nuts & Seeds

  • 3 cups Pecans

• Dairy

  • 1 cup Butter

Found on lanascooking.com

Description

Ingredients

• 3 cups chopped pecans
• 16 oz. candied pineapple, chopped
• 8 oz. candied cherries, halved
• 4 oz. candied orange peel
• 1 ¾ cups plus 3 tblsp. all-purpose flour
• 1 cup butter, room temperature
• 1 cup sugar
• 5 eggs
• 1 tblsp. vanilla extract
• ½ tsp. baking powder
• Pinch of salt
• Powdered sugar

Directions

• Position rack in lowest third of oven and preheat to 250°. Grease and flour a bundt or tube pan and set aside.
• In a large bowl, mix pecans and fruit with 3 tblsp of flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each. Stir in vanilla extract.
• Sift 1 ¾ cups flour with baking powder and salt. Add dry ingredients to batter and stir until blended. Mix fruit and nuts into batter.
• Put batter into prepared pan. Bake until golden brown and tester inserted into center comes out clean, about 2 ½ hours.
• Cool in pan on rack for 15 minutes. Turn out onto rack and cool completely. Dust with powdered sugar.