Candied Holiday Fruitcake
This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last. 87
Ingredients
| 3 | cups |
pecans
chopped |
|
| 2 | cups |
candied pineapple
chopped |
* |
| ¾ | cup |
candied cherries
chopped |
* |
| ⅓ | cup |
candied orange peel
chopped |
* |
| 1 ¾ | cups |
all-purpose flour
plus 3 tbsp |
|
| 1 | cup |
butter
room temperature |
|
| 1 | cup |
sugar
|
|
| 5 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | tablespoon |
lemon extract
|
* |
| ½ | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
* |
| 1 | x |
powdered sugar
for serving |
* |
Directions
Fruitcake is one of the most maligned holiday desserts. This moist fruitcake recipe is made with loads of nuts and candied fruit and is always a hit with our family.
Position oven rack in the lowest third of the oven and preheat to 250℉ (120℃)
Grease and flour either a 12 cup (2 1/2 to 3 liters) bundt pan or tube cake pan.
In a large bowl, toss the pecans and candied fruits with three tablespoons of flour.
In another large bowl, cream the butter with the sugar until light and fluffy.
Beat in the eggs one at a time.
Stir in vanilla and lemon extract.
Sift 1 ¾ cups flour with baking powder and salt into another bowl.
Add the dry ingredients to batter; stir until blended but try not to overmix.
Blend in the fruit mixture to batter.
Transfer the batter into the prepared pan.
Bake in preheated oven until golden brown and skewer inserted into the center comes out clean, about 2½ hours.
Cool in pan on rack 15 minutes.
Turn out onto rack and cool.
Note: This can be prepared two weeks ahead; wrap in foil, and store at room temperature.
Dust the fruitcake with powdered sugar before serving if desired.
Nutrition Facts
Serving Size 103g (3.6 oz)
