Fruit Cake

Name: Fruit Cake
Ingredients: 1 c. Wesson oil; 4 whole eggs; 1 1/2 c. brown sugar, packed in cup; 3 c. sifted flour; 1 tsp. double-acting baking powder; 2 tsp. salt; 2 tsp. cinnamon; 2 tsp. allspice; 1 tsp. cloves; 1 c. fruit juice (pineapple or orange); 1 c. dates, chopped; 1 c. mixed fruit; 1 c. candied pineapple; 1 c. raisins; 1 or 1 1/2 c. candied cherries; 1 c. chopped figs; 3 c. chopped pecans

17 ingredients

10 steps

Ingredients

1 c. Wesson oil
4 whole eggs
1 1/2 c. brown sugar, packed in cup
3 c. sifted flour
1 tsp. double-acting baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
1 c. fruit juice (pineapple or orange)
1 c. dates, chopped
1 c. mixed fruit
1 c. candied pineapple
1 c. raisins
1 or 1 1/2 c. candied cherries
1 c. chopped figs
3 c. chopped pecans

Directions

1

Mix together first 3 ingredients; mix 2 minutes.
2

Sift together 2 cups flour, baking powder, salt, cinnamon, allspice and cloves. Stir into Wesson oil mixture alternately with fruit juice.
3

Mix 1 cup flour, dates, mixed fruit, pineapple, raisins, cherries, figs and pecans.
4

Pour batter over fruit, mixing thoroughly.
5

Line 2 loaf pans with brown paper (8 1/2 x 4 1/2 x 2 1/2-inch).
6

Pour batter in pans.
7

Place a pan of water on the lower oven rack.
8

Cook 2 1/2 to 3 hours in 375° oven.
9

Let cakes stand 15 minutes before taking from pans.
10

Reynolds Wrap does better than brown paper.