*Christmas Collection*
A truly vintage classic recipe!!!
1 cup salad oil
1-1/2 cups sugar
4 eggs
3 cups sifted flour
1 tsp baking powder
2 tsps salt
1 cup pineapple or apple juice
1 cup cut-up citron
1/2 cup cut-up candied lemon peel
1 cup diced candied pineapple
1-1/2 cups whole candied cherries
3 cups white raisins
2 cups shelled pecans
1. Mix salad oil, sugar and eggs. Beat vigorously with spoon or with electric mixer for 2 minutes. Sift 2 cups of the flour with baking powder and salt. Stir in oil mixture alternately with fruit juice. Mix remaining flour with fruit and nuts. Pour batter over fruit mixture; blend thoroughly.
2. Turn batter into two prepared 8 by 4-inch pans or 1 10-inch tube pan (line with foil, letting it extend 1 inch above tops of pans; grease foil carefully).
3. Bake at 275 degrees for 2-1/2 to 3 hours. Place a pan of water on lowest rack of oven. Let cakes stand 15 minutes before removing from pans. Cool on racks without removing foil. After cakes are cold, remove foil. Wrap and place in air-tight container to ripen; tuck in a few raw apple slices to keep cakes moist.
(Source: Dorothy Dean & kappboom wallpaper photo)
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