Green Chile Fruitcake - Fiery Foods & Barbecue Central
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Cooking tools:
- Bundt pan
- Oven
- Mixing bowl
- Hand mixer
- Sifter
- Measuring cup
- Measuring spoon
- Cooling rack
- Kitchen scale
- Cutting board
- Chef's knife
- Spatula
- Wooden spoon
- Pastry brush
- Fine-mesh sieve
- Toothpick
Ingredients
- 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
- 5 eggs
- 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
- Powdered sugar
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