Candied Holiday Fruitcake -

2 c Chopped candied pineapple

3/4 c Chopped candied cherries

1/3 c Chopped candied orange peel

1 3/4 c Plus

3 tb, all-purpose flour

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

250 deg 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 testr inserted into centre 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. Posted by Linda Davis