Grandma Leone's Fruit Cake

Ingredients

• Servings: 20
• 3 cups water
• 1 1/2 cups raisins
• 3 cups all-purpose flour
• 2 tablespoons ground cinnamon
• 1 1/2 tablespoons baking powder
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 pound pecan halves
• 2 tablespoons all-purpose flour
• 2 cups white sugar
• 1 1/2 cups canola oil
• 4 eggs, beaten
• 3 cups candied fruit

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 10 mins


• 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.