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1
Position rack in lowest third of oven and preheat to 250F Grease and flour 12-cup bundt pan or tube cake pan.
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2
In large bowl, mix pecans and fruits with 3 tablespoon flour.
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3
In another large bowl, cream butter with sugar until light and fluffy.
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4
Beat in eggs 1 at a time.
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5
Stir in vanilla and lemon extract.
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6
Sift 1 3/4 cups flour with baking powder and salt.
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7
Add dry ingredients to batter; stir until blended.
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8
Mix fruit mixture into batter.
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9
Pour batter into prepared pan.
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10
Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours.
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11
Cool in pan on rack 15 minutes.
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12
Turn out onto rack and cool.
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13
Position rack in lowest third of oven and preheat to 250F Grease and flour 12-cup bundt pan or tube cake pan.
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14
In large bowl, mix pecans and fruits with 3 tablespoon flour.
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15
In another large bowl, cream butter with sugar until light and fluffy.
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16
Beat in eggs 1 at a time.
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17
Stir in vanilla and lemon extract.
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18
Sift 1 3/4 cups flour with baking powder and salt.
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19
Add dry ingredients to batter; stir until blended.
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20
Mix fruit mixture into batter.
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21
Pour batter into prepared pan.
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22
Bake until golden brown and tester inserted into center comes out clean, about 2 1/2 hours.
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23
Cool in pan on rack 15 minutes.
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24
Turn out onto rack and cool.
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25
Dust with powdered sugar.
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26
(Can be prepared 2 weeks ahead; wrap in foil and store at room temperature.
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27
).
