Grandma Leone's Fruit Cake

Name: Grandma Leone's Fruit Cake
Total time: 130
Yield: 20
Ingredients: 3 cups water; 1 ½ cups raisins; 3 cups all-purpose flour; 2 tablespoons ground cinnamon; 1 ½ tablespoons baking powder; 1 tablespoon baking soda; ½ teaspoon salt; 1 pound pecan halves; 2 tablespoons all-purpose flour; 2 cups white sugar; 1 ½ cups canola oil; 4 eggs, beaten; 3 cups candied fruit

Recipe by Debbie Ries from allrecipes.com

Dessert 2 Hr. 10 Mins.

Ingredients

20 servings

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3 cups water
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1 ½ cups raisins
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3 cups all-purpose flour
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2 tablespoons ground cinnamon
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1 ½ tablespoons baking powder
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1 tablespoon baking soda
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½ teaspoon salt

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1 pound pecan halves
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2 tablespoons all-purpose flour
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2 cups white sugar
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1 ½ cups canola oil
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4 eggs, beaten
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3 cups candied fruit

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
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.
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.
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.
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.