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Wesson Fruitcake

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Ingredients

  • 1 C Wesson oil
  • 1 1/2 C packed brown sugar
  • 4 eggs
  • 3 C Gold Medal flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 tsp salt
  • 1 C chopped nuts
  • 2 tsp allspice
  • 1 tsp cloves
  • 1 C orange juice
  • 1 C candied pineapple
  • 1 C slice citron
  • 1 1/2 C candied cherries
  • 1 C seeded raisins

Details

Servings 48

Preparation

Step 1

Heat oven to 275*. Combine oil, sugar and eggs. Beat vigorously with spoon or mixer for 2 minutes. Sift 2 C of flour with baking powder, salt and spices. Stir into oil mixture alternately with orange juice. Mix remaining flour with fruits and nuts. Pour batter over fruit, mix, turn into two 9x5x3 inch loaf pans greased and lined with brown paper. Place a pan of water on low rack. Bake cakes 1 1/2-3 hours. Let cakes stand 15 minutes.

When cool, remove paper, wrap in Reynold's wrap and store to ripen. If desired, cakes can be wrapped in a cloth dampened with brandy or wine.

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