The best delicious Candied Holiday Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Candied Holiday Fruitcake recipe today!
Hello my friends, this Candied Holiday Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Candied Holiday Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Candied Holiday Fruitcake.
What Makes This Candied Holiday Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Candied Holiday Fruitcake.
Ready to make this Candied Holiday Fruitcake Recipe? Let’s do it!
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3 c Chopped pecans (about 12
-ounces)
2 c Chopped candied pineapple
-(about 10 oz.)
3/4 c Chopped candied cherries
-(about 5 oz.)
1/3 c Chopped candied orange peel
-(about 1 1/2 oz.)
1 3/4 c Plus
3 tb All purpose flour
1 c Butter; room temp.
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar
From: NDooley@president-po.president.uiowa.edu
Date: Thu, 10 Aug 1995 03:37:50 GMT
From Bon Appetit
Position rack in lowest third of oven and preheat to 250 deg. F. Grease
and flour a 12-cup bundt pan or tube cake pan. In large bowl, mix nuts and
fruits with 3 T. flour. In another large bowl, cream butter with sugar
until ight. Beat in eggs 1 at a time. Stir in 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.
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 temp.) Dust top with powdered sugar.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings
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