This light, golden, and buttery Candied Holiday Fruitcake filled with fruits and nuts is delicious from the first bite to the last.

INGREDIENTS

- Pecans - Candied pineapple - Cherries - Candied orange peel - All-purpose flour - Butter - Sugar - Eggs - Vanilla extract - Baking powder

Position rack in lowest third of oven and preheat to 250°. Grease and flour a bundt or tube pan and set aside. In a large bowl, mix pecans and fruit with 3 tbsp. of flour.

1

In another large bowl, cream the butter with sugar with a hand or stand mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each. Stir in the vanilla extract.

2

Sift 1 ¾ cups flour with baking powder and salt. Add the dry ingredients to the batter and stir until blended.

3

Stir the fruit and nut mixture into the batter. Put the batter into your prepared pan.

4

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