Holiday Fruitcake - 2

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour - sifted
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Nutmeg
1/2 teaspoon	2.5ml	Mace
1 1/2 cups	219g / 7.7oz	Diced candied pineapple
1 cup	62g / 2.2oz	Candied red cherries - halved
1 cup	62g / 2.2oz	Candied green cherries - halved
1 cup	160g / 5.6oz	Golden raisins
1 cup	160g / 5.6oz	Dark raisins
1 1/2 cups	219g / 7.7oz	Pecan halves
1 cup	62g / 2.2oz	Quaker oats - uncooked
		(quick or old-fashioned)
4		Eggs
2 cups	320g / 11oz	Brown sugar - firmly packed
1/2 cup	118ml	Vegetable oil
1 cup	237ml	Milk

Recipe Instructions

Line bottom of a 10-inch tube pan with waxed paper. Grease and flour well. Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture. Beat eggs until light and fluffy; gradually beat in sugar, oil and milk. Add to fruit mixture; blend well.

Pour batter into prepared pan.

Bake in preheated slow oven (300F.) about 2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing from pan. Wrap tightly and store in cool place.

Makes one 10-inch tube cake.

Source:
Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company

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