A recipe for today
Holiday Fruit Cake
2 c Sifted all-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Nutmeg
1/2 ts Mace
1 1/2 c Diced candied pineapple
1 c Candied red cherries
-- halved 1 c Candied green cherries
-- halved 1 c Golden raisins
1 c Dark raisins
1 1/2 c Pecan halves
1 c Quaker Oats, uncooked
-- (quick or old-fashioned) 4 Eggs
2 c Brown sugar, firmly packed
1/2 c Vegetable oil
1 c Milk
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 (300 F.) 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 Electronic format courtesy of Karen Mintzias
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