Grandma Leone's Fruit Cake

Introduction

Grandma Leone's Fruit Cake is a classic recipe that brings back fond memories of family gatherings and holiday celebrations. This delicious cake is filled with fruity goodness and nuts, making it a delightful treat for everyone.

Why Make This Recipe

This fruit cake is not just any cake; it’s a family tradition! It's perfect for sharing during special occasions or cozy nights at home. Plus, it’s simple to make and will impress your friends and family.

How to Make Grandma Leone's Fruit Cake

Ingredients:

3 cups water
1 1/2 cups raisins
3 cups all-purpose flour
2 tablespoons ground cinnamon
1 1/2 tablespoons baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1 pound pecan halves
2 tablespoons all-purpose flour
2 cups white sugar
1 1/2 cups canola oil
4 eggs, beaten
3 cups candied fruit

Directions:

Preheat your oven to 350 degrees F (175 degrees C). Grease two 8×8 inch baking pans.
In a saucepan, bring the water and raisins to a boil. Cook them until the raisins are plump, which takes about 2 minutes. Drain the raisins and let them cool, but save the raisin water.
In a mixing bowl, combine the 3 cups of flour, cinnamon, baking powder, baking soda, and salt.
Take the pecans and the 2 tablespoons of flour, place them in a resealable plastic bag, close it, and shake until the pecans are coated. Pour the pecans into a colander to shake off any extra flour.
In another bowl, whisk together the sugar, oil, eggs, and the cooled raisin water. Gently fold in the candied fruit.
Gradually add the flour mixture, 1/2 cup at a time, to the sugar mixture until everything is well mixed. Finally, fold in the raisins and pecans.
Fill the prepared baking pans a little more than halfway full with batter.
Bake in the preheated oven for 40 minutes. Then lower the temperature to 325 degrees F (165 degrees C) and bake for about 1 more hour, until a knife inserted in the center comes out clean.

How to Serve Grandma Leone's Fruit Cake

Let the cake cool down after baking. You can serve it plain or dust it with powdered sugar for a nice touch. It’s great with a cup of tea or coffee!

How to Store Grandma Leone's Fruit Cake

Keep any leftovers in an airtight container at room temperature for up to a week. You can also freeze it for longer storage. Just wrap it tightly in plastic wrap and foil.

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Tips to Make Grandma Leone's Fruit Cake

Ensure the raisins are fully cooled before mixing them into the batter.
Don’t overmix the batter; gently fold in the ingredients for a light texture.
You can adjust the amount of candied fruit to suit your taste.

Variation

Feel free to add your favorite nuts or dried fruits to make this cake even more special!

FAQs

Q: Can I use other types of nuts?
A: Yes! You can substitute pecans with walnuts or almonds according to your preference.

Q: How long does the cake last?
A: The cake can last up to a week at room temperature and can be frozen for a few months.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually tastes better after a few days as the flavors meld together.

Grandma Leone’s Fruit Cake