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3 hours
Prep: 20 minutes
Cook: 2 hours
1229 calories per serving view nutrition facts
1 cake
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| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | nutmeg | |
| 1/2 | teaspoon | mace | |
| 1 1/2 | cups | candied pineapple | diced |
| 1 | cup | candied cherries | halved |
| 1 | cup | candied cherries | green, halved |
| 1 | cup | golden raisins | |
| 1 | cup | raisins, seedless | dark |
| 1 1/2 | cups | pecan halves | |
| 1 | cup | rolled oats | uncooked |
| 4 | large | eggs | |
| 2 | cups | brown sugar | firmly packed |
| 1/2 | cup | vegetable oil | |
| 1 | cup | milk |
Line bottom of a 10 inch tube pan with waxed paper.
Grease and flour well.
Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture.
Beat eggs until light and fluffy; gradually beat in sugar, oil and milk.
Add to fruit mixture, blend well.
Pour batter into prepared pan.
Bake in preheated slow oven at 300 degrees F. for about 2-1/2 hours.
Loosen edges with a knife. Cool thoroughly before removing from pan.
Wrap tightly and store in cool place.
| % Daily Value* | |
| Total Fat 67.0g | 103% |
| Saturated Fat 9.0g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 696mg | 29% |
| Total Carbohydrate 142.0g | 47% |
| Dietary Fiber 13.0g | 51% |
| Sugars 49.0g | |
| Protein 27.0g | 55% |
| Vitamin A | 8% | Vitamin C | 4% | |
| Calcium | 24% | Iron | 45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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