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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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I started baking this cake in 1965. None of this family really cares for citrus cake, so I adapted this to suit us. Ingredients:
1 cup vegetable oil |
1 1/2 cups brown sugar, packed |
4 eggs |
3 cups sifted flour, divided |
1 teaspoon baking powder |
2 teaspoons salt |
2 teaspoons allspice |
1 teaspoon ground cloves |
2 teaspoons ground cinnamon |
1 cup pineapple juice |
3 cups maraschino cherries, drained and chopped |
1 cup seedless raisin |
1 cup chopped dates (i prefer dromedary) |
3 cups chopped walnuts |
Directions:
1. Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
2. Sift 2 cups of the flour with the baking powder, salt and spices.
3. Stir into the oil mixture alternately with the pineapple juice.
4. Mix remaining cup of flour with the fruits and nuts.
5. Pour batter over this mixture, blending well.
6. Turn into well greased Bundt or Tube pan.
7. Place on middle rack in oven; set a pan of water on lower rack.
8. Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
9. Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
10. Turn out on serving platter and cool completely.
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