Grandma Leone's Fruit Cake recipe

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Ingredients

3 cups water
1 ½ cups raisins
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 ½ tablespoons baking powder
1 tablespoon baking soda
½ teaspoon salt
1 pound pecan halves
2 tablespoons all-purpose flour
2 cups white sugar
1 ½ cups canola oil
4 eggs, beaten
3 cups candied fruit

Nutrition Info

620.5 calories
carbohydrate: 77.7 g
cholesterol: 37.2 mg
fat: 34.5 g
fiber: 4.5 g
protein: 5.8 g
saturatedFat: 3 g
servingSize: -
sodium: 465.4 mg
sugar: 28.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.

  2. Bring water and raisins to a boil in a saucepan, cook until raisins are plump, about 2 minutes. Drain and cool raisins, reserve raisin water.

  3. Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag, close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.

  4. Whisk sugar, oil, eggs, and cooled raisin water together in a bowl, fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated, fold in raisins and pecans. Fill the prepared pans a little over half full.

  5. Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C), bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Recipe Yield

20 servings

Recipe Note

Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.

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