Yield: 1 Cake
Measure | 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 \N | Eggs |
2 cups | Brown sugar, firmly packed |
½ cup | Vegetable oil |
1 cup | 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 2-½ 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