Yield: 1 Cake
|2 cups||Sifted all-purpose flour|
|2 teaspoons||Baking powder|
|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)|
|2 cups||Brown sugar, firmly packed|
|½ cup||Vegetable oil|
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