Jewish Fruit Cake - Recipe

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JEWISH FRUIT CAKE
1 1/2 cups water 1 cup raisins 1 1/2 tsp. baking soda 2 cups sugar 3 eggs 1 cup oil 3 cups all-purpose flour 1 cup ground walnuts 1 tsp. vanilla Preheat oven to 375°F. Boil raisins and water. Take off stove, add baking soda and set aside to cool. Mix sugar, eggs, oil and vanilla in a bowl. Add raisin mixture, flour and walnuts. Mix well, put into a greased ring pan. Bake at 375°F for 1 hour.

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Jewish Fruit Cake

· Dec 21 · #186689

Valerie McGarry (Michigan) says:

This recipe is CLOSE to my traditional Jewish pound cake, but I also toss a cup of candied fruit and chopped pecans in a little flour and fold in, right before pouring into the Bundt cake pan. The scant amount of flour keeps the fruit and nuts from sinking to the bottom. Might have to cook a little longer, but it is so delicious and a big hit! Thank you for having THIS recipe, it is very close to my own. Always a holiday tradition of mine.

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