From Linda (USA)

Serves 12

Ingredients:

• 3 cups chopped pecans
• 2 cups chopped candied pineapple
• 3/4 cup chopped candied cherries
• 1/3 cup chopped candied orange peel
• 1 3/4 cups 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
• Powdered sugar

Click here for some common metric conversions

Directions:
Position rack in lowest third of oven and preheat to 250° F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with three tbsp flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs one 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.

Pour batter into prepared pan. Bake until golden brown and testr 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 temperature.) Dust with powdered sugar.