Christmas Fruit Cake
• 1 c. vegetable oil
• 1 1/2 c. sugar
• 4 eggs
• 2 c. plus 1 c. flour
• 1 t. baking powder
• 2 t. salt
• 1 c. pineapple juice
• 1 1/2 lbs. mixed candied fruit
• 1 lb. light-colored raisins
• 2 c. chopped nuts
• 1 T. vanilla
• 2 - 3 T. rum or brandy (flavoring extracts or the real thing)
A traditional holiday treat! This is a pound cake with fruit, a pleasant contrast to the sugary store-bought variety.
Preheat oven to 275°.
Mix together oil, sugar, eggs and beat vigorously by hand or with electric mixer for 2 minutes. Sift together 2 cups flour with baking powder and salt. To this stir in oil mixture alternately with pineapple juice.
Separately, mix 1 cup flour into candied fruit, raisins, nuts.
Pour batter over fruit, mixing thoroughly. If batter seems thin, add a small amount of flour. (Batter should be thick enough so fruit does not sink to bottom.)
Grease 2 loaf pans and line with waxed paper. Pour batter into pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 – 3 hours at 275°.
After baking, let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks without removing paper.When cool, remove paper.Wrap cakes in aluminum foil and store in refrigerator. Best if made one week to one month ahead.