Print Options:

Wesson’s Famous Fruit Cake

Yields1 Serving

Recipe Test

 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

Mix together oil, brown sugar and eggs in a bowl. Vigorously beat with a spoon or electric mixer for two minutes.


Sift together 2 cups of flour and rest of dry ingredients. Stir into oil mixture alternately with the juice.


Sift remaining cup of flour over combined fruits and nuts. Pour batter over fruit and mix.


Line 2 greased loaf pans with paper. Pour batter into pans. Place a pan of water on the lower rack of the oven.


Bake cakes for 2½ to 3 hours in a slow oven (275 degrees). *Mine took 2½ hours to bake*


Cool on racks without removing the paper. When cool, remove paper and seal in a covered container in a cool place to ripen.