Blonde Fruitcake Recipe

Position an oven rack in the lowest third of your oven and preheat to 250°.
Grease and flour a bundt or tube pan and set it aside.
Chop the candied pineapple into about 1/3 inch pieces. Cut the cherries in half. The candied orange peel should be in about 1/4-inch dice.
16 ounces candied pineapple, 8 ounces candied cherries, 4 ounces candied orange peel
In a large bowl, mix the pecans and fruit with 3 tablespoons of flour.
3 tablespoons flour
3 cups chopped pecans
In another large bowl, cream the butter with sugar with a hand or stand mixer until light and fluffy.
1 cup butter, 1 cup sugar
Beat in the eggs, one at a time, beating well after each.
5 eggs
Stir in the vanilla extract.
1 tablespoon vanilla extract
Sift 1 ¾ cups flour with baking powder and salt. Add the dry ingredients to the batter and stir until blended.
1 3/4 cups all-purpose flour
½ teaspoon baking powder, Pinch of salt
Stir the fruit and nut mixture into the batter.
Put the batter into the prepared pan.
Bake until golden brown and a tester inserted halfway between the outside and tube of the pan comes out clean, about 2 ½ hours.
Cool the cake in the pan on a rack for 15 minutes.
Turn out onto a rack and cool completely.
Dust with powdered sugar (optional).
Powdered sugar