Christmas Fruit CakePosted at May 21, 2016 by admin on category Recipes
• 1 c. vegetable oil
• 1 1/2 c. sugar
• 4 eggs
• 2 c. plus 1 c. flour
• 1 t. baking powder
• 2 t. salt
• 1 c. pineapple juice
• 1 1/2 lbs. mixed candied fruit
• 1 lb. light-colored raisins
• 2 c. chopped nuts
• 1 T. vanilla
• 2 – 3 T. rum or brandy (flavoring extracts or the real thing)
A traditional holiday treat! This is a pound cake with fruit, a pleasant contrast to the sugary store-bought variety.
Preheat oven to 275°.
Mix together oil, sugar, eggs and beat vigorously by hand or with electric mixer for 2 minutes. Sift together 2 cups
flour with baking powder and salt. To this stir in oil mixture alternately with pineapple juice.
Separately, mix 1 cup flour into candied fruit, raisins, nuts. Pour batter over fruit, mixing thoroughly. If batter seems
thin, add a small amount of flour. (Batter should be thick enough so fruit does not sink to bottom.)
Grease 2 loaf pans and line with waxed paper. Pour batter into pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 – 3 hours at 275°.