scratch - CoffeeCan Fruitcake
Source of Recipe
#38202, from CarolinOregon2 at recipezaar
Recipe Introduction
her comments:
I started baking this cake in 1965. None of this family really
cares for citrus cake, so I adapted this to suit us.
Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=38202
scratch - CoffeeCan Fruitcake
1 cup vegetable oil
1 1/2 cups brown sugar, packed
4 eggs
3 cups sifted flour, divided
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 cup pineapple juice
3 cups maraschino cherries, drained and chopped
1 cup seedless raisin
1 cup chopped dates
3 cups chopped walnuts
Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2
minutes.
Sift 2 cups of the flour with the baking powder, salt and spices.
Stir into the oil mixture alternately with the pineapple juice.
Mix remaining cup of flour with the fruits and nuts.
Pour batter over this mixture, blending well.
Turn into well greased Bundt or Tube pan.
Place the cake pan on middle rack with a pan of water on the lower rack.
Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake
tests done with a tester.
Let stand for 20 to 30 minutes before removing from pan (the cake needs time
to firm up a little).
Turn out on serving platter and let cool completely.
Makes 1 cake.
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