Candied Holiday Fruitcake

3 hours Prep: 15 minutes Cook: 2 hours

487 calories per serving view nutrition facts

12 servings suggest servings

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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.

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Nutrition Facts

Serving Size 103g

Amount per Serving

Calories 487 69% of calories from fat

	% Daily Value*
Total Fat 37.0g	57%
Saturated Fat 12.0g	60%
Trans Fat 0.0g
Cholesterol 129mg	43%
Sodium 139mg	6%
Total Carbohydrate 35.0g	12%
Dietary Fiber 3.0g	12%
Sugars 18.0g
Protein 7.0g	14%

Vitamin A	12%		Vitamin C	1%
Calcium	4%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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