Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.
Ingredients
- water: 3 cups
- ½ cups raisins: 1 piece
- all-purpose flour: 3 cups
- ground cinnamon: 2 Tbsp
- ½ tablespoons baking powder: 1 piece
- baking soda: 1 Tbsp
- salt: 0.5 tsp
- pecan halves: 1 pound
- all-purpose flour: 2 Tbsp
- white sugar: 2 cups
- ½ cups canola oil: 1 piece
- eggs: 4 piece (beaten)
- candied fruit: 3 cups
Metric Conversion
Stages of cooking
-
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.
