Candied Holiday Fruitcake

210 minutes Prep: 60 minutes Cook: 150 minutes

1463 calories per serving view nutrition facts

12-16 serving 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 tablespoons
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	for garnish

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 vanila 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 tester inserted into 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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Nutrition Facts

Serving Size 309g

Amount per Serving

Calories 1463 69% of calories from fat

	% Daily Value*
Total Fat 112.0g	172%
Saturated Fat 36.0g	181%
Trans Fat 0.0g
Cholesterol 386mg	129%
Sodium 416mg	17%
Total Carbohydrate 104.0g	35%
Dietary Fiber 9.0g	37%
Sugars 55.0g
Protein 22.0g	43%

Vitamin A	35%		Vitamin C	2%
Calcium	12%		Iron	32%

* 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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