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
2 c Chopped candied pineapple
3/4 c Chopped candied cherries
1/3 c Chopped candied orange peel
1 3/4 c Plus 3 tb, all-purpose flour
1 c Butter, room temperature
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar
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 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. (Can be prepare 2
weeks ahead; wrap in foil and store at room temperature.) Dust with
powdered sugar.
Yields
12 Servings
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