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My review
Grandma Leone's Fruit Cake
8
Debbie Doo
"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."
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Ingredients
2 h 10 m servings 621Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- You can also use one large Bundt® 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!
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Reviews
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4/29/2016
I made it exactly as per the recipe. The batter was a little runny. Cake turned out very tasty but was a little crumbly and dry. Eating it the next day, the cake is soft although still crumbly....