•

1 c. vegetable oil

1 1/2 c. sugar

4 eggs

Christmas Fruit Cake

A traditional holiday treat! This is a pound cake with fruit, a

pleasant contrast to the sugary store-bought variety.

2 c. plus 1 c. flour

1 t. baking powder

Preheat oven to 275°.

• 2 t. salt

•

1 c. pineapple juice

1 1/2 lbs. mixed

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 mix-

ture alternately with pineapple juice.

candied fruit

• 1 lb. light-colored

raisins

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.)

•

2 c. chopped nuts

1 T. vanilla

• 2 - 3 T. rum or

brandy (flavoring

extracts or the real

thing)

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°.

Great Tastes