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Candied Holiday Fruitcake

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 T. all purpose flour
1 C. butter, room temp.
1 C. sugar
5 eggs
1 T. vanilla extract
1 T. lemon extract
1/2 tsp. baking powder
Pinch of salt
Powdered sugar

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.


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