Wesson’s famous fruitcake
Instructions:
1 1/2 cups brown sugar, packed, 1 1/2 cups whole candied cherries, 1 cup chopped candied pineapple, 1 cup chopped figs or dates, 1 cup more sifted flour, 1 cup pineapple, apple or orange juice, 1 cup seeded raisins, 1 cup thinly sliced citron, 1 cup Wesson oil, 1 teaspoon baking powder, 1 teaspoon cloves, 2 cups sifted Gold Medal flour, 2 teaspoons allspice, 2 teaspoons cinnamon, 2 teaspoons salt, 3 cups coarsely chopped nuts, 4 eggs.
Heat oven to 275 degrees F.Combine Wesson oil, sugar and eggs. Beat vigorously with electric mixer for 2 minutes.Sift 2 cups of the flour with baking powder, salt and spices. Stir into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the fruits and nuts. Pour batter over fruit, mixing thoroughly. Turn into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans which have been greased and lined with brown paper. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours.For a fancy touch, glaze cakes. Enjoy Wesson's famous fruitcake!
Heat oven to 275 degrees F.Combine Wesson oil, sugar and eggs. Beat vigorously with electric mixer for 2 minutes.Sift 2 cups of the flour with baking powder, salt and spices. Stir into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the fruits and nuts. Pour batter over fruit, mixing thoroughly. Turn into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans which have been greased and lined with brown paper. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours.For a fancy touch, glaze cakes. Enjoy Wesson's famous fruitcake!