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Title: Holiday Fruit Cake
Categories: Cake Dessert Holiday
Yield: 1 Cake
2 | c | Sifted all-purpose flour |
2 | ts | Baking powder |
1 | ts | Salt |
1 | ts | Nutmeg |
1/2 | ts | Mace |
1 1/2 | c | Diced candied pineapple |
1 | c | Candied red cherries - halved |
1 | c | Candied green cherries - halved |
1 | c | Golden raisins |
1 | c | Dark raisins |
1 1/2 | c | Pecan halves |
1 | c | Quaker Oats, uncooked - (quick or old-fashioned) |
4 | Eggs | |
2 | c | Brown sugar, firmly packed |
1/2 | c | Vegetable oil |
1 | c | Milk |
Line bottom of a 10-inch tube pan with waxed paper. Grease and flour well. Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture. Beat eggs until light and fluffy; gradually beat in sugar, oil and milk. Add to fruit mixture; blend well.
Pour batter into prepared pan. Bake in preheated slow oven (300 F.) about 2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing from pan. Wrap tightly and store in cool place.
Makes one 10-inch tube cake.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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