| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Cakes, Desserts, Holiday |
1 |
Cake |
INGREDIENTS
| 2 |
c |
Sifted all-purpose flour |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Mace |
| 1 1/2 |
c |
Diced candied pineapple |
| 1 |
c |
Candied red cherries halved |
| 1 |
c |
Candied green cherries halved |
| 1 |
c |
Golden raisins |
| 1 |
c |
Dark raisins |
| 1 1/2 |
c |
Pecan halves |
| 1 |
c |
Quaker Oats, uncooked (quick or old-fashioned) |
| 4 |
|
Eggs |
| 2 |
c |
Brown sugar, firmly packed |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Milk |
INSTRUCTIONS
Line bottom of a 10-inch tube pan with waxed paper. Grease and flour
well. Sift together flour, baking powder, salt and spices. Add candied
fruits, raisins, pecans and oats; stir to coat evenly with flour mixture.
Beat eggs until light and fluffy; gradually beat in sugar, oil and milk.
Add to fruit mixture; blend well.
Pour batter into prepared pan. Bake in preheated slow oven (300 F.) about
2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing
from pan. Wrap tightly and store in cool place.
Makes one 10-inch tube cake.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip
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