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. Read more great spicy cake recipes by Dave DeWitt here.
3 cups chopped pecans (about 12 ounces)
2 cups chopped candied pineapple (about 10 ounces)
3/4 cup chopped dried mangos
1/3 cup chopped candied orange peel (about 1 1/2 ounces)
1 3/4 cups plus 3 tablespoons all purpose flour
1 cup butter, at room temperature
1 cup sugar
1/2 cup green chile, roasted, peeled, stems and seeds removed, chopped
1 tablespoon vanilla extract
1 tablespoon lemon extract
1 teaspoon banana extract
1/2 teaspoon baking powder
Pinch of salt
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.