Name: Coffee Can Fruitcake
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 1 1/2 cups brown sugar, packed; 4 eggs; 3 cups sifted flour, divided; 1 teaspoon baking powder; 2 teaspoons salt; 2 teaspoons allspice; 1 teaspoon ground cloves; 2 teaspoons ground cinnamon; 1 cup pineapple juice; 3 cups maraschino cherries, drained and chopped; 1 cup seedless raisin; 1 cup chopped dates (I prefer Dromedary); 3 cups chopped walnuts

Servings: 4 persons

1 cup vegetable oil
1 1/2 cups brown sugar, packed
4 eggs
3 cups sifted flour, divided
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 cup pineapple juice
3 cups maraschino cherries, drained and chopped
1 cup seedless raisin
1 cup chopped dates (I prefer Dromedary)
3 cups chopped walnuts

1
Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
2
Sift 2 cups of the flour with the baking powder, salt and spices.
3
Stir into the oil mixture alternately with the pineapple juice.
4
Mix remaining cup of flour with the fruits and nuts.
5
Pour batter over this mixture, blending well.
6
Turn into well greased Bundt or Tube pan.
7
Place on middle rack in oven; set a pan of water on lower rack.
8
Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
9
Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
10
Turn out on serving platter and cool completely.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coffee Can Fruitcake

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