CANDIED HOLIDAY FRUITCAKE
Provided by Catherine Hilburn
Categories Cake Egg Dessert Bake Cherry Pineapple Pecan Edible Gift Bon Appétit Florida Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 13
Steps:
- Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon 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 extract. Sift 1 3/4 cups 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 1/2 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 temperature.) Dust with powdered sugar.
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[email protected]This was my first time making fruitcake and I'm so glad I tried this recipe. It was surprisingly easy to make and the results were amazing! The cake was so moist and flavorful, and the fruits and nuts added a nice touch. I will definitely be making t
Edward Sencion
[email protected]I've been making this fruitcake for years and it's always a favorite. It's the perfect holiday treat, and it's also great for gifting. I love the combination of fruits and nuts, and the cake is always so moist and flavorful. I highly recommend this r
Ramesh Raja
[email protected]This fruitcake was a hit at our holiday party! I made it a few days ahead of time and it was even better after it had a chance to mature. The flavors were so rich and the cake was incredibly moist. I will definitely be making this again next year.