CHRISTMAS FRUIT CAKE

CHRISTMAS FRUIT CAKE

A traditional holiday treat! This is a pound cake with fruit, a pleasant contrast to the sugary store-bought variety.

Preheat oven to 275°.

• 1 c. vegetable oil

• 1 1/2 c. sugar

• 4 eggs

• 2 c. plus 1 c. flour

• 1 t. baking powder

• 2 t. salt

• 1 c. pineapple juice

• 1 1/2 lbs. mixed candied fruit

• 1 lb. light-colored raisins

• 2 c. chopped nuts

• 1 T. vanilla

• 2 - 3 T. rum or brandy (flavoring extracts or the real thing)

Mix together oil, sugar, eggs and beat vigorously by hand or with electric mixer for 2 minutes. Sift together 2 cups flour with baking powder and salt. To this stir in oil mix- ture alternately with pineapple juice.

Separately, mix 1 cup flour into candied fruit, raisins, nuts. Pour batter over fruit, mixing thoroughly. If batter seems thin, add a small amount of flour. (Batter should be thick enough so fruit does not sink to bottom.)

Grease 2 loaf pans and line with waxed paper. Pour batter into pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 —  3 hours at 275°.