Grandma Leone's Fruit Cake

Name: Grandma Leone's Fruit Cake
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Ingredients: 3 cups water; 1.5 cups raisins; 3 cups all-purpose flour; 2 tablespoons ground cinnamon; 1.5 tablespoons baking powder; 1 tablespoon baking soda; 0.5 teaspoon salt; 1 pound pecan halves; 2 tablespoons all-purpose flour; 2 cups white sugar; 1.5 cups canola oil; 4 eggs, beaten; 3 cups candied fruit

3.9

(9)

8 Reviews

3 Photos

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.

Recipe by Debbie Ries

Published on June 18, 2020

3

Prep Time:

30 mins

Cook Time:

1 hrs 40 mins

Total Time:

2 hrs 10 mins

Servings:

20

Yield:

20 servings

Jump to Nutrition Facts

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

Directions

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.

Cook's Note:

You can also use one large Bundt(R) pan. I usually buy disposable aluminum pans of varying sizes and give as gifts. I have at times used 10 to 15 mini tins, serves 2!

Nutrition Facts (per serving)

621	Calories
35g	Fat
78g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 621
% Daily Value *
Total Fat 35g	44%
Saturated Fat 3g	15%
Cholesterol 37mg	12%
Sodium 465mg	20%
Total Carbohydrate 78g	28%
Dietary Fiber 5g	16%
Total Sugars 28g
Protein 6g
Vitamin C 1mg	3%
Calcium 129mg	10%
Iron 2mg	13%
Potassium 267mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.