Description
Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- May be frozen.
Ingredients
- 1 cup Wesson oil
- 3 cups nuts
- 1½ cups brown sugar
- ½ cup coconut (optional)
- 4 eggs
- 1 tsp baking powder
- 2 cups plain flour
- 2 tsp salt
- 1 lb red candied cherries
- 2 tsp cinnamon
- 1½ lbs green and yellow candied pineapple
- 2 tsp allspice
- ½ cup raisins
- 1 cup orange juice
- 3 cups nuts
Directions
- Mix oil, sugar, and eggs.
- Mix 1 cup flour with nuts and 1 cup with fruit.
- Blend egg mixture with spices, juice, and remaining flour.
- Blend in nuts.
- Pour batter over fruit.
- Mix well.
- Pour into brown paper lined tube pay.
- Bake 275°F for 2½ to 3 hours or 300°F for 1 to 1½ hours.
- Place pan of water on bottom rack directly under fruitcake pan.