AuthorRetroRuth
From Wesson Oil Test Kitchen
Recipe Test
[cooked-sharing]
Mix together oil, brown sugar and eggs in a bowl. Vigorously beat with a spoon or electric mixer for two minutes.
Sift together 2 cups of flour and rest of dry ingredients. Stir into oil mixture alternately with the juice.
Sift remaining cup of flour over combined fruits and nuts. Pour batter over fruit and mix.
Line 2 greased loaf pans with paper. Pour batter into pans. Place a pan of water on the lower rack of the oven.
Bake cakes for 2½ to 3 hours in a slow oven (275 degrees). *Mine took 2½ hours to bake*
Cool on racks without removing the paper. When cool, remove paper and seal in a covered container in a cool place to ripen.
Ingredients
Directions
Mix together oil, brown sugar and eggs in a bowl. Vigorously beat with a spoon or electric mixer for two minutes.
Sift together 2 cups of flour and rest of dry ingredients. Stir into oil mixture alternately with the juice.
Sift remaining cup of flour over combined fruits and nuts. Pour batter over fruit and mix.
Line 2 greased loaf pans with paper. Pour batter into pans. Place a pan of water on the lower rack of the oven.
Bake cakes for 2½ to 3 hours in a slow oven (275 degrees). *Mine took 2½ hours to bake*
Cool on racks without removing the paper. When cool, remove paper and seal in a covered container in a cool place to ripen.
