Green chile fruitcake

Not Your Aunt Bertha’s Fruitcake

Dave DeWitt Cooking with Chiles, Cooking with Chiles at the Holidays, Sweet Heat Leave a Comment

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Green chile fruitcake
Not Your Aunt Bertha’s Fruitcake
Votes: 0
Rating: 0
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Rate this recipe!
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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
Servings
12 servings
Green chile fruitcake
Not Your Aunt Bertha’s Fruitcake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings
12 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Position the oven rack in lowest third of oven, and preheat to 250 degrees F. Grease and flour a 12 cup bundt pan.
  2. 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.
  3. 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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