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Before you go on to another recipe, stop and give this a try! This is not the famed “traveling fruitcake” recipe—the the mythical fruitcake that never spoils and is never eaten! Nope, this is a green chile fruit cake, new and improved, and sassier than ever.
| Servings |
| 12 servings |
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Before you go on to another recipe, stop and give this a try! This is not the famed “traveling fruitcake” recipe—the the mythical fruitcake that never spoils and is never eaten! Nope, this is a green chile fruit cake, new and improved, and sassier than ever.
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Ingredients
- 3 cups chopped pecans
- 2 cups candied pineapple
- 3/4 cup dried mango
- 1/3 cup chopped, candied orange peel
- 1 3/4 cups all-purpose flour
- 3 tbsp all-purpose flour
- 1 cup butter at room temperature
- 1 cup sugar
- 5 Eggs
- 1/2 cup green chile roasted, peeled, stems and seeds removed, chopped
- 1 tbsp vanilla extract
- 1 tbsp lemon extract
- 1 tsp banana extract
- 1/2 tsp baking powder
- 1 pinch salt
Servings: servings
Units:
Instructions
- Position the oven rack in lowest third of oven, and preheat to 250 degrees F. Grease and flour a 12 cup bundt pan.
- In a large bowl, mix the pecans and fruits with 3 tablespoons flour. In another large bowl, cream the butter with the sugar with an electric mixer until light and fluffy. Beat in the eggs 1 at a time. Stir in the green chile, vanilla, lemon and banana extracts. Sift the 1 3/4 cups flour with the baking powder and salt. Add the dry ingredients to the batter and stir until blended. Mix the fruit mixture into batter.
- Pour the batter into the prepared pan. Bake the cake until it turns golden brown and a toothpick inserted into the center comes out clean, about 2 1/2 hours. Cool in the pan on a rack for about 15 minutes. When the 15 minutes is up, turn it out onto the rack to cool. Dust with powdered sugar.
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