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| FAMOUS WESSON FRUITCAKE | |
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1 cup Wesson oil 1 1/2 cups brown sugar 4 eggs 3 cups all-purpose flour 1 tsp. cloves 2 tsp. allspice 1 tsp. baking powder 2 tsp. salt 2 tsp. vanilla 1 cup seedless raisins 1 cup citron, thinly sliced 1 1/2 cups cherries 1 cup chopped pineapple 3 cups nuts 1 cup chopped figs 1 cup orange juice (or other fruit juice) Heat oven to 275°F (slow). Grease pans and line with brown paper. In one large bowl, combine all fruits and nuts with 1 cup flour. Coat nuts and fruit well. In second bowl, mix Wesson oil, sugar and eggs. Beat well. Add remaining 2 cups flour, baking powder, salt and spices, alternating with orange juice. Stir well. Pour batter over fruit mixture. Blend well. Turn into prepared pans. Place a pan of water on lower oven rack. Bake 2 1/2 to 3 hours or until done. Makes 1 large angel food size or 3 smaller loaf pan size. Note: If you prefer, you may use mixed fruit mixture or larger amounts of fruits you like - just so total is equal to recipe amount. | |
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recipe reviews #160457
Cate (British Columbia) says:
Makes 3 loaves, very moist and tasty
#186457
Pat B. (Oklahoma) says:
My Irish grandmother made this for years, but line the pans with brown paper and use fruit and nuts to decorate the top.
After cooling and every week until the holidays about 3 or 4 times use a spoon or eye dropper to moisten around the edges and the fruit decor with Apricot Brandy. Rewrap and store in tins or storage containers.
After cooling and every week until the holidays about 3 or 4 times use a spoon or eye dropper to moisten around the edges and the fruit decor with Apricot Brandy. Rewrap and store in tins or storage containers.
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