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Holiday Fruit Cake

candies, holidays

2 cup sifted all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon mace
1 1/2 cup diced candied pineapple
1 cup candied red cherries - halved
1 cup candied green cherries - halved
1 cup golden raisins
1 cup dark raisins
1 1/2 cup pecan halves
1 cup quaker oats, uncooked - (quick or o; ld-fashioned)
4 eggs
2 cup brown sugar, firmly packed
1/2 cup vegetable oil
1 cup milk

Line bottom of a 10-inch tube pan with waxed paper. Grease and flour well. Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture. Beat eggs until light and fluffy; gradually beat in sugar, oil and milk. Add to fruit mixture; blend well. Pour batter into prepared pan. Bake in preheated slow oven (300 F.) about 2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing from pan. Wrap tightly and store in cool place. Makes one 10-inch tube cake. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

Yield: 1 cake

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