Holiday fruit cake (quaker)

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

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