3 c Pecans, chopped
2 c Candied pineapple, chopped
3/4 c Candied cherries, chopped
1/3 c Candied orange peel, chopped
1 3/4 c All-purpose flour, +3 tb
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 degrees 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 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 prepare 2
weeks ahead; wrap in foil and store at room temperature.) Dust with
powdered sugar.
