Old Fashioned Fruit Cake
|All purpose flour||3 Cup (48 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Salad oil||1 Cup (16 tbs)|
|Eggs||4 (2/3 To 1 Cup)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Raisins||2 Cup (32 tbs)|
|Pitted dates||8 Ounce, cut up (1.5 Cups)|
|Mixed candied fruits||1 Pound|
|Pecan halves||1⁄2 Pound (2 Cups)|
Heat oven to 275Â°.
Line 2 loaf pans, 9x5x3 or 8 1/2x 4 1/2x 2 1/2 inches, with aluminum foil; grease.
Measure all ingredients except fruits and nuts into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes high speed, scraping bowl occasionally.
Stir in fruits and nuts.
Spread mixture evenly in pans.
Bake 2 1/2 to 3 hours or until wooden pick inserted in center comes out clean.
If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning.
Remove from pans; cool.
Wrap in plastic wrap or aluminum foil; store in cool place.