Pineapple-Cherry Nut Cake

Name: Pineapple-Cherry Nut Cake
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 16 servings.
Ingredients: 1 package (8 ounces) candied cherries, halved; 1 package (8 ounces) chopped candied pineapple; 1 cup chopped pecans; 4 cups all-purpose flour, divided; 1-1/2 cups butter, softened; 2-1/4 cups packed brown sugar; 6 eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 2 teaspoons baking powder; GLAZE:; 1 cup confectioners' sugar; 1 tablespoon milk; 1/2 teaspoon vanilla extract

A good friend shared her mother's fruitcake recipe with me. It's simply the best I've ever eaten.

Ingredients

1 package (8 ounces) candied cherries, halved
1 package (8 ounces) chopped candied pineapple
1 cup chopped pecans
4 cups all-purpose flour, divided
1-1/2 cups butter, softened
2-1/4 cups packed brown sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons baking powder
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Directions

In a bowl, toss the cherries, pineapple and pecans with 1/2 cup flour; set aside. In a large bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts.
Combine baking powder and remaining flour; add to creamed mixture. Beat on low speed until well mixed. Fold in cherry mixture until moistened. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 300° for 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.