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Receta Candied Holiday Fruitcake

Name: Candied Holiday Fruitcake
Ingredients: 3 c. minced pecans (about 12 ounces); 2 c. minced candied pineapple (about 10 ounces); 3/4 c. minced candied cherries (about 5 ounces); 1/3 c. minced candied orange peel (about 1 1/2 ounces); 1 3/4 c. plus 3 Tbsp. all purpose flour; 1 c. butter room temperature (2 sticks); 1 c. sugar; 5 x Large eggs; 1 Tbsp. vanilla extract; 1 Tbsp. lemon extract; 1/2 tsp baking pwdr; 1 pch salt Powdered sugar

de Global Cookbook

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Ingredientes

3 c. minced pecans (about 12 ounces)
2 c. minced candied pineapple (about 10 ounces)
3/4 c. minced candied cherries (about 5 ounces)
1/3 c. minced candied orange peel (about 1 1/2 ounces)
1 3/4 c. plus 3 Tbsp. all purpose flour
1 c. butter room temperature (2 sticks)
1 c. sugar
5 x Large eggs
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
1/2 tsp baking pwdr
1 pch salt Powdered sugar

Direcciones

Position rack in lowest third of oven and preheat to 250F. Grease and flour 12-c. bundt pan or possibly tube cake pan. In large bowl, mix pecans and fruits with 3 Tbsp. flour. In another large bowl, cream butter with sugar till light and fluffy. Beat in Large eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 c. flour with baking pwdr and salt.
Add in dry ingredients to batter; stir till blended. Mix fruit mix into
batter.
Pour batter into prepared pan. Bake till golden and tester inserted into center comes out clean, about 2 1/2 hrs. Cold in pan on rack 15 min. Turn out onto rack and cold. (Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.) Dust with powdered sugar.
Serves 12.