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Pale Fruit Cake

Source of Recipe

Grandma's Recipe Box


Recipe Introduction

Note: this cake keeps 1 week at room temperature; 1 month in the refriderator; and 3 months in the freezer.

List of Ingredients

2 cups raisins
1 (19 oz/540 ml) can of peach halved, drained and chopped
1 cup peanut oil
1 cup firmly packed brown sugar
1/2 cup orange juice
2 cups whole candied cherries
2 cups chopped walnuts
4 eggs, beaten
3 cups all purpose flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 cup corn syrup



Recipe

Combine raisins, peaches, oil, brown sugar, orange juice in a medium-sized saucepan. Heat just to boiling. Remove from heat and cool. Add candied cherries and nuts to cooled mixture. Stir in beaten eggs. Combine flour, baking powder, salt, cinnamon and cloves. Stir into fruit mixture. Pour into 2 greased and floured 8x4 inch loaf pans. Bake at 300 degrees for 1 1/2-1 3/4 hours. Cool in pans for 15 minutes, remove from pans, finish cooling on rack. Heat corn syrup just until bubbly. Brush syrup over cake. Garnish as desired. Makes 2 loaves.