Coffee Can Fruitcake

Name: Coffee Can Fruitcake
Ingredients: 1 cup vegetable oil; 1 1/2 cups brown sugar, packed; 4 eggs; 3 cups sifted flour, divided; 1 teaspoon baking powder; 2 teaspoons salt; 2 teaspoons allspice; 1 teaspoon ground cloves; 2 teaspoons ground cinnamon; 1 cup pineapple juice; 3 cups maraschino cherries, drained and chopped; 1 cup seedless raisin; 1 cup chopped dates (I prefer Dromedary); 3 cups chopped walnuts

14 ingredients

10 steps

Ingredients

1 cup vegetable oil
1 1/2 cups brown sugar, packed
4 eggs
3 cups sifted flour, divided
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 cup pineapple juice
3 cups maraschino cherries, drained and chopped
1 cup seedless raisin
1 cup chopped dates (I prefer Dromedary)
3 cups chopped walnuts

Directions

1

Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
2

Sift 2 cups of the flour with the baking powder, salt and spices.
3

Stir into the oil mixture alternately with the pineapple juice.
4

Mix remaining cup of flour with the fruits and nuts.
5

Pour batter over this mixture, blending well.
6

Turn into well greased Bundt or Tube pan.
7

Place on middle rack in oven; set a pan of water on lower rack.
8

Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
9

Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
10

Turn out on serving platter and cool completely.