Photo by Chelsea Kyle
Recipe information
Yield
Serves 12
Ingredients
3 cups chopped pecans (about 12 ounces)
2 cups chopped candied pineapple (about 10 ounces)
3/4 cup chopped candied cherries (about 5 ounces)
1/3 cup chopped candied orange peel (about 1 1/2 ounces)
1 3/4 cups plus 3 tablespoons all purpose flour
1 cup (2 sticks) butter, room temperature
1 cup sugar
5 eggs
1 tablespoon vanilla extract
1 tablespoon lemon extract
1/2 teaspoon baking powder
Pinch of salt
Powdered sugar
Preparation
Step 1
Position rack in lowest third of oven and preheat to 250°F. Grease and flour 12-cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanilla and lemon extract. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
Step 2
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 temperature.) Dust with powdered sugar.
