Holiday fruit cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted all-purpose flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Mace |
| 1½ | cup | Diced candied pineapple |
| 1 | cup | Candied red cherries halved |
| 1 | cup | Candied green cherries halved |
| 1 | cup | Golden raisins |
| 1 | cup | Dark raisins |
| 1½ | cup | Pecan halves |
| 1 | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 4 | Eggs | |
| 2 | cups | Brown sugar, firmly packed |
| ½ | cup | Vegetable oil |
| 1 | cup | Milk |
Directions
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 2-½ 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