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Wesson oil brown sugar eggs flour baking powder salt cinnamon allspice mace pineapple flour citron candied cherries raisins nuts
Viewed: 57 - Published at: 3 years agoIngredients
- 1 c. Wesson oil
- 1 1/2 c. dark brown sugar, packed
- 4 eggs
- 2 c. sifted all-purpose flour
- 1 tsp. baking powder
- 2 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. allspice
- 1 tsp. mace
- 1 c. pineapple, apple or orange juice or bourbon or diluted brandy or rum
- 1 c. more sifted flour
- 1 c. each sliced citron and pineapple (candied)
- 2 c. whole candied cherries
- 1 1/2 c. seeded light and dark raisins
- 3 c. chopped nuts (pecans and walnuts)
Method
- Combine oil, sugar and eggs. Beat with electric
- mixer for 2 minutes. Sift 2 cups flour with baking powder, salt and spices. Stir into oil mixture alternately with juice or liquor.
- Mix the other cup of flour with fruits and nuts.
- Pour batter over fruit, mixing thoroughly.
- Turn into 2 large loaf pans or large angel tin greased and lined with wax paper.
- Place a pan of water on lower oven rack. Bake cake(s) at 275° in preheated oven 2 1/2 to 3 hours.
- After baking, let stand 15 minutes before removing from pans.
- Cool thoroughly on racks.
- Glaze, if desired.
- When cool, remove paper. Wrap in aluminum foil.
- Store in cool place to ripen.
- If desired, cakes can be wrapped in cloth dampened with brandy or wine. An hour or two before slicing, chill cake in the refrigerator.
