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Candied Holiday Fruitcake

Many people joke about getting unwanted fruitcakes on the holidays, but your guests will be excited to try this delicious candied fruitcake. This is the perfect end to a bountiful Christmas dinner.

Cooking Time2 hr 30 min

Ingredients

  • 12 ounces pecans, chopped
  • 10 ounces candied pineapple, chopped
  • 5 ounces candied cherries, chopped
  • 1 1/2 ounce candied orange peel, chopped
  • 1 3/4 cup plus 3 tablespoons all purpose flour
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon emon extract
  • 1/2 teaspoon baking powder
  • pinch of salt
  • Powdered sugar

Instructions

  1. Position rack in lowest third of oven and preheat to 250 degrees F. Grease and flour a 12-cup bundt pan or tube cake pan.
     
  2. In large bowl, mix nuts and fruits with 3 tablespoons flour.
     
  3. In another large bowl, cream butter with sugar until ight. Beat in eggs 1 at a time. Stir in extracts. Sift 1 3/4 cup flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pour batter into prepared pan.
     
  4. 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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I have looked throughout your miracle whip recipe site and have not found the recipe for the miracle whip chocolate cake popular in the 50's & 60's. You really should print it out for today's bakers to enjoy. Made many of them and had the 7 minute frosting on it every time, too. Delicious!!!

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