Mom'S Fruitcake
- 1 c. oil
- 1 1/2 c. white sugar
- 4 eggs
- 2 c. flour, sifted
- 1 tsp. baking powder
- 2 tsp. salt
- 1 c. pineapple juice
- 1 c. flour, sifted
- 2 c. candied pineapple, 1 inch pieces
- 3 c. candied red cherries
- 1 c. candied green cherries
- 2 c. pecan halves
- 2 c. walnuts
- Preheat oven to 275u0b0. Mix together oil, sugar, and eggs. Beat vigorously for 2 minutes. Stir together 2 cups flour, baking powder and salt. Stir into oil mixture alternately with pineapple juice. Mix well. In a large bowl place candied fruits and the nuts. Mix in 1 cup sifted flour. Be sure to cover fruit and nuts thoroughly. Pour batter over floured fruit and mix thoroughly. Line an angel food pan, or 2 loaf pans with oiled brown paper, and pour batter into pan. Place a pan of water on lower oven rack. Bake cake for 2 1/2 to 3 hours, until done. Let cake cool in pan 15 minutes. Remove from pan. Cool. Remove paper. Place a small shot glass with rum in it in the center cake. Soak a piece of cheesecloth in rum and wrap around cake. Wrap in foil or put in a covered cake pan. Age at least 4 weeks. Longer it sets the better it is.
oil, white sugar, eggs, flour, baking powder, salt, pineapple juice, flour, candied pineapple, candied red cherries, candied green cherries, pecan halves, walnuts
Taken from www.cookbooks.com/Recipe-Details.aspx?id=92692 (may not work)