Wesson’s Famous Fruit Cake
- 1 cup Wesson Oil
- 1½ cups brown sugar, packed
- 4 eggs
- 3 cups sifted Gold Medal flour
- 1 tsp baking powder
- 2 tsp salt
- 2 tsp cinnamon
- 2 tsp allspice
- 1 tsp cloves
- 1 cup pineapple, apple or orange juice
- 1 cup chopped candied pineapple
- 1 cup thinly sliced citron
- 1½ cups whole candied cherries
- 1 cup raisins
- 1 cup chopped dried figs
- 1 cup coarsely chopped Diamond Walnuts
- 2 cups coarsely chopped mixed nuts
- 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 lower rack of 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 paper. When cool, remove paper and seal in a covered container in a cool place to ripen.
Stephen Giles Photos
Maintaining a 90 year old tradition…. Stephen Giles
Normally I bake these on November 11th but this year decided to get an early start. The recipe is from an Ottawa Journal newspaper clipping my Grandmother clipped from the Ottawa Citizen in 1927.
As Stephen told me:
Information where you can buy all Linda Seccaspina’s books-You can also read Linda in The Townships Sun andScreamin’ Mamas (USA)