GRANDMA LEONE'S FRUIT CAKE

Grandma Leone's Fruit Cake image

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.

Provided by Debbie Ries

Categories Desserts Cakes Holiday Cake Recipes

Time 2h10m

Yield 20

Number Of Ingredients 13

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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

Steps:

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

Nutrition Facts : Calories 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, Sodium 465.4 mg, Sugar 28.4 g