Candied Jalapenos
INGREDIENTS:
3 c Chopped pecans (about 12
-ounces)
2 c Chopped candied pineapple
-(about 10 oz.)
3/4 c Chopped candied cherries
-(about 5 oz.)
1/3 c Chopped candied orange peel
-(about 1 1/2 oz.)
1 3/4 c Plus
3 tb All purpose flour
1 c Butter; room temp.
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar
3 c Chopped pecans (about 12
-ounces)
2 c Chopped candied pineapple
-(about 10 oz.)
3/4 c Chopped candied cherries
-(about 5 oz.)
1/3 c Chopped candied orange peel
-(about 1 1/2 oz.)
1 3/4 c Plus
3 tb All purpose flour
1 c Butter; room temp.
1 c Sugar
5 Eggs
1 tb Vanilla extract
1 tb Lemon extract
1/2 ts Baking powder
1 pn Salt
Powdered sugar
Position rack in lowest third of oven and preheat to 250 deg. F. Grease and flour a 12-cup bundt pan or tube cake pan. In large bowl, mix nuts and fruits with 3 T. flour. In another large bowl, cream butter with sugar until ight. Beat in eggs 1 at a time. Stir in extracts. Sift 1 3/4 C. flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter.
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 temp.) Dust top with powdered sugar.
/CAKES