2 Cups chopped candied pineapple (10 oz.)
3 Cups chopped pecans
3/4 Cup chopped candied cherries (5 oz.)
1/3 Cup candied orange peel (1/2 oz.)
1 3/4 Cups plus 3 Tablespoon all purpose flour
1 Cup butter (2 sticks) room temperature
1 Cup sugar
1 Tablespoon vanilla
1 Tablespoon lemon extract
1/2 Teaspoon baking powder
Pinch of salt
Position rack in lowest third of oven and preheat to 250’F. Grease and flour 12 cup hunt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tablespoon flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla and lemon extract. Add dry ingredients to butter; stir until blended. Mix fruit mixture into batter. Pour batter into prepared pan. Bake until golden brown and tester in center comes out clean, about 2 1/2 hours. Cool in pan on rack 12 minutes. Turn out onto wrap and foil and store at room temperature. Dust with powdered sugar. Serves 12.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!