Candied Holiday Fruitcake
Ingredients
3 C. chopped pecans
2 C. chopped candied pineapple
3/4 C. chopped candied cherries
1/3 C. chopped candied orange peel
1 3/4 C. plus 3 Tbsp. all-purpose flour
1 C. butter, room temperature
1 C. sugar
5 eggs
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
1/2 tsp. baking powder
Pinch salt
Powdered sugar
Cooking Instructions
Position the rack in lowest third of oven and preheat to 250 degree. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 Tbls. 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 C. 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 center comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. Dust with powdered sugar.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)