AuthorRetroRuth
From Wesson Oil Test Kitchen
Recipe Test
[cooked-sharing]
1 cup oil
1 ½ cups packed brown sugar
4 Eggs
3 cups sifted flour
1 tsp baking powder
2 tsp salt
2 tsp cinnamon
2 tsp allspice
1 tsp cloves
1 cup pineapple, apple or orange juice
1 cup chopped candied pineapple
1 cup thinly sliced citron
1 ½ cups whole candied cherries
1 cup raisins
1 cup dried figs
1 cup coarsely chopped walnuts
2 cups coarsely chopped mixed nuts
1
Mix together oil, brown sugar and eggs in a bowl. Vigorously beat with a spoon or electric mixer for two minutes.
2
Sift together 2 cups of flour and rest of dry ingredients. Stir into oil mixture alternately with the juice.
3
Sift remaining cup of flour over combined fruits and nuts. Pour batter over fruit and mix.
4
Line 2 greased loaf pans with paper. Pour batter into pans. Place a pan of water on the lower rack of the oven.
5
Bake cakes for 2½ to 3 hours in a slow oven (275 degrees). *Mine took 2½ hours to bake*
6
Cool on racks without removing the paper. When cool, remove paper and seal in a covered container in a cool place to ripen.
CategoryBread and Rolls, Cake, Christmas, Desserts, Fruit, Fruit, Quick Bread, Raisins, Season & Holiday
Ingredients
1 cup oil
1 ½ cups packed brown sugar
4 Eggs
3 cups sifted flour
1 tsp baking powder
2 tsp salt
2 tsp cinnamon
2 tsp allspice
1 tsp cloves
1 cup pineapple, apple or orange juice
1 cup chopped candied pineapple
1 cup thinly sliced citron
1 ½ cups whole candied cherries
1 cup raisins
1 cup dried figs
1 cup coarsely chopped walnuts
2 cups coarsely chopped mixed nuts
