- 3 cups water
- 1 1/2 cups raisins
- 3 cups all-purpose flour
- 2 tablespoons ground cinnamon
- 1 1/2 tablespoons baking powder
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 pound pecan halves
- 2 tablespoons all-purpose flour
- 2 cups white sugar
- 1 1/2 cups canola oil
- 4 eggs, beaten
- 3 cups candied fruit
- 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.
10/08/2019
recipepes.com
grandma leone's fruit cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
