This fruitcake is probably circulating within the family since Great Grandma made it in 1927.This Wesson Oil fruitcake recipe was published in the January 1927 issue of Ladies Home Journal. Pass it on. Great-Grandma would be proud
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:
Soak it Jamaican rum And wrap in cheesecloth, plastic wrap and foil
Keep in cool spot. I put it in refrigerator. Because there’s so much fruit, at room temp you can’t cut them
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