Grandma Leone's Fruit Cake recipe
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Ingredients
- 3 cups water 1 ½ cups raisins 3 cups all-purpose flour 2 tablespoons ground cinnamon 1 ½ tablespoons baking powder 1 tablespoon baking soda ½ teaspoon salt 1 pound pecan halves 2 tablespoons all-purpose flour 2 cups white sugar 1 ½ cups canola oil 4 eggs, beaten 3 cups candied fruit
Nutrition Info
- 620.5 caloriescarbohydrate: 77.7 gcholesterol: 37.2 mgfat: 34.5 gfiber: 4.5 gprotein: 5.8 gsaturatedFat: 3 gservingSize: -sodium: 465.4 mgsugar: 28.4 gtransFat: : -unsaturatedFat: : -
Directions Grandma Leone's Fruit Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
Bring water and raisins to a boil in a saucepan, cook until raisins are plump, about 2 minutes. Drain and cool raisins, reserve raisin water.
Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag, close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
Whisk sugar, oil, eggs, and cooled raisin water together in a bowl, fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated, fold in raisins and pecans. Fill the prepared pans a little over half full.
Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C), bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.