*  Exported from  MasterCook  *

                        Candied Holiday Fruitcake

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruitcakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          pecans -- chopped
   2      cups          candied pineapple -- chopped
     3/4  cup           candied cherries -- chopped
     1/3  cup           candied orange peel -- chopped
   1 3/4  cups          plus 3 tb all purpose flour
   1      cup           butter -- room temp
   1      cup           sugar
   5                    eggs -- room temp
   1      tablespoon    vanilla extract
   1      tablespoon    lemon extract
     1/2  teaspoon      baking powder
   1                    pinch of salt
                        powdered sugar

     Position rack in lowest third of oven and preheat to 250.
 Grease and flour a 12-cup bundt or tube cake pan.   
 In large bowl, mix pecans and fruits with 3 tblsp flour.
 In another large bowl, cream butter with sugar unti light and fluffy.
 Beat in eggs one at a time, mixing well after each addition. 
Stir in vanilla 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. 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.  Dust with powdered sugar. 
 Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.

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