Wesson's Famous Fruit Cake

• Produce

  • 1 1/2 cups Candied cherries, whole
  • 1 cup Candied pineapple
  • 1 cup Citron
  • 1 cup Figs, dried
  • 1 cup Pineapple
  • 1 cup Raisins

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Allspice
  • 1 1/2 cups Brown sugar, packed
  • 2 tsp Cinnamon
  • 1 tsp Cloves
  • 1 tsp Double-action baking powder
  • 3 cups Gold medal flour

• Oils & Vinegars

  • 1 cup Wesson oil

• Nuts & Seeds

  • 1 cup Diamond walnuts
  • 2 cups Nuts, mixed

• Other

  • 2 tsp Salf

Found on midcenturymenu.com

Ingredients

• 1 cup Wesson Oil
• 1½ cups brown sugar, packed
• 4 eggs
• 3 cups sifted Gold Medal flour
• 1 tsp double-action baking powder
• 2 tsp salf
• 2 tsp cinnamon
• 2 tsp allspice
• 1 tsp cloves
• 1 cup pineapple, apple or orange juice
• 1 cup chopped candied pineapple
• 1 cup thinly sliced citron
• 1½ cups whole candied cherries
• 1 cup raisins
• 1 cup chopped dried figs
• 1 cup coarsely chopped Diamond Walnuts
• 2 cups coarsely chopped mixed nuts

Directions

• Mix together oil, brown sugar and eggs in a bowl. Vigorously beat with a spoon or electric mixer for two minutes.
• Sift together 2 cups of flour and rest of dry ingredients. Stir into oil mixture alternately with the juice.
• Sift remaining cup of flour over combined fruits and nuts. Pour batter over fruit and mix.
• Line 2 greased loaf pans with paper. Pour batter into pans. Place a pan of water on lower rack of oven.
• Bake cakes for 2½ to 3 hours in a slow oven (275 degrees). *Mine took 2½ hours to bake*
• Cool on racks without removing paper. When cool, remove paper and seal in a covered container in a cool place to ripen.