Grandma Leone's Fruit Cake Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Grandma Leone's Fruit Cake

Recipe by  

"Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
  2. Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
  3. Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
  4. Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
  5. Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 40 mins
  • READY IN 2 hrs 10 mins

Footnotes

  • Cook's Note:
  • You can also use one large Bundt® pan. I usually buy disposable aluminum pans of varying sizes and give as gifts. I have at times used 10 to 15 mini tins, serves 2!
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Nutrition

  • Calories
  • 621 kcal
  • 31%
  • Carbohydrates
  • 77.7 g
  • 25%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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