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
- 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.
Ready Time: 2 hrs 10 mins
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