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Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz All-purpose flour - sifted

  2. 2 teaspoons 10ml Baking powder

  3. 1 teaspoon 5ml Salt

  4. 1 teaspoon 5ml Nutmeg

  5. 1/2 teaspoon 2 1/2ml Mace

  6. 1 1/2 cups 219g / 7.7oz Diced candied pineapple

  7. 1 cup 62g / 2 1/5oz Candied red cherries - halved

  8. 1 cup 62g / 2 1/5oz Candied green cherries - halved

  9. 1 cup 160g / 5.6oz Golden raisins

  10. 1 cup 160g / 5.6oz Dark raisins

  11. 1 1/2 cups 219g / 7.7oz Pecan halves

  12. 1 cup 62g / 2 1/5oz Quaker Oats - uncooked (quick or old-fashioned)

  13. 4 Eggs

  14. 2 cups 320g / 11oz Brown sugar - firmly packed

  15. 1/2 cup 118ml Vegetable oil

  16. 1 cup 237ml Milk

Instructions Jump to Ingredients ↑

  1. 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.

  2. Pour batter into prepared pan.

  3. 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.

  4. Makes one 10-inch tube cake.

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