| Wesson Fruit Cake
1 cup of Wesson oil
1 1/2 cup of brown sugar
4 eggs
3 cups of flour
1 teaspoon of cloves
2 teaspoons of allspice
1 teaspoon of baking powder
2 teaspoons of salt
2 teaspoons of vanilla
1 cup of seedless raisins
1 cup of citron, thinly sliced
1 1/2 cup of cherries
1 cup of chopped pineapple
3 cups of nuts
1 cup of chopped figs
1 cup of orange juice (or other fruit juice) |
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Heat oven to 275ºF. Grease pans and line with brown paper. In one large bowl, combine all fruits and nuts with 1 cup flour. Coat nuts and fruit well. In second bowl, mix Wesson oil, sugar and eggs. Beat well. Add remaining 2 cups flour, baking powder, salt and spices, alternating with orange juice. Stir well. Pour batter over fruit mixture. Blend well. Turn into prepared pans. Place a pan of water on lower oven rack. Bake 2 1/2 to 3 hours or until done. Makes 1 large angel food size or 3 smaller loaf pan size. Note: If you prefer, you may use mixed fruit mixture or larger amounts of fruits you like - just so total is equal to recipe amount. |
