3 cup chopped pecans
2 cup chopped candied pineapple
3/4 cup chopped candied cherries
1/3 cup chopped candied orange peel
1 3/4 cup plus 3 tb, all-purpose flour
1 cup butter, room temperature
1 cup sugar
5 eggs
1 tbsp vanilla extract
1 tbsp lemon extract
1/2 tsp baking powder
1 pinch salt
1 powdered sugar
Directions
Position rack in lowest third of oven and preheat to 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
Servings: 12 servings
Candied Holiday Fruitcake Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert; Fruit; Holiday
The History of Recipes
We are able to trace the history of meal recipes far back into history, in fact as far back as ancient Egypt, and maybe even further. However, in the main part, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals were split into starters, entrees and desserts, something we still use today. He also tells us how the Romans used many spices, including some that we all recognise such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices was responsible for an outbreak in books on cookery, most of which still exist in private cookery archives. During the next few centuries, the powerful and rich houses strove to offer the most exotic meals, and consequentially chefs and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording popular recipes of the day. By the advent of the 20th century, cook books were greatly in demand mostly as a result of better eduction, increased leisure time and having more disposable income. The revolution that is television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Candied Holiday Fruitcake recipe.
