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| 1-1/2 cups |
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Wesson oil |
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| 2 cups |
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sugar |
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| 2 |
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eggs (beaten) |
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| 1 cups |
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pecans, chopped |
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| 2 tsp |
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vanilla |
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| 1/4 tsp |
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salt |
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| 3 cups |
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plain flour |
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| 2 cups |
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brandied fruit, drained & chopped to small size |
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| Combine oil and sugar and blend in the eggs. Add dry ingredients (flour, salt) fold in the fruit mix. Add pecans and vanilla. Preheat oven to 325 degrees. Bake in bundt pan or sheet cake pan for about 1 hour 15 min. Check with toothpick before removing from oven. Pierce top with fork and pour some juice over it from fruit to moisten. Freezes well! |
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| Servings: 1 |
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| Recipe Source |
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Source: Emma Foster Collection
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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