Carrot Fruitcake
This recipe belonged to my mother and is at least 35 years old, maybe older. The cake is very moist and absolutely delicious. It is printed here just the way she made it. I on the other hand made it with some minor alterations. Instead of mixed candied fruit, I would use a mixture of my choices mainly candied cherries and pineapple as I didn't like the citron in the premixed jars. Please don't save this recipe just for the holiday season....leave out the mixed candied fruit and it already seems like less of a holiday tradition.
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DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 10" inch tube pan.
- SIFT TOGETHER: flour, cinnamon, salt, baking soda, baking powder.
- COMBINE: oil, sugar, and eggs one at a time.
- Gradually combine egg mixture into dry ingredients, mixing until smooth.
- ADD: carrots, raisins, candied fruit, dates, and chopped nuts.
- Spoon into a greased 10" tube pan.
- Bake at 350 degrees for 1-1/2 hours.
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