Christmas Fruit Cake
1 c. vegetable oil
1 c. vegetable oil
• 1 1/2 c. sugar
• 4 eggs
• 2 c. plus 1 c. flour
• 1 t. baking powder
• 2 t. salt
• 1 c. pineapple juice
• 1 1/2 lbs. mixed
candied fruit
• 1 lb. light-colored
raisins
• 2 c. chopped nuts
• 1 T. vanilla
• 2 - 3 T. rum or
brandy (flavoring
extracts or the real
thing)
A traditional holiday treat! This is a pound cake with fruit, a
pleasant contrast to the sugary store-bought variety.
Preheat oven to 275°.
Mix together oil, sugar, eggs and beat vigorously by hand
or with electric mixer for 2 minutes. Sift together 2 cups
flour with baking powder and salt. To this stir in oil mixture
alternately with pineapple juice.
Separately, mix 1 cup flour into candied fruit, raisins, nuts.
Pour batter over fruit, mixing thoroughly. If batter seems
thin, add a small amount of flour. (Batter should be thick
enough so fruit does not sink to bottom.)
Grease 2 loaf pans and line with waxed paper. Pour batter
into pans. Place a pan of water on lower oven rack. Bake
cakes 2 1/2 – 3 hours at 275°.
After baking, let cakes stand 15 minutes before removing
from pans. Cool thoroughly on racks without removing
paper.When cool, remove paper.Wrap cakes in aluminum
foil and store in refrigerator. Best if made one week to one
month ahead.