Mom’s Fruitcake

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Mom’s Fruitcake

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Cottage Life Recipe Contest Winner, 2000 – Third Prize

By Carla Meade – Island Lake, AB

 


  • Serves: 12
  • Course: Desserts

Ingredients

Cake

  • 2 eggs
  • 1 cup (250 ml) granulated sugar
  • 3/4 cup (175 ml) corn oil or vegetable oil
  • 1/2 cup (125 ml) water
  • 1 tsp (5 ml) vanilla extract
  • 2 cups (500 ml) all-purpose flour
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1 can (19 oz/540 ml) cherry pie filling

Topping

  • 1 1/2 tsp (7 ml) granulated sugar
  • 1/2 tsp (2 ml) cinnamon

Preparation

  1. Beat eggs, sugar, oil, water, and vanilla together until blended.
  2. Add flour, baking powder, and salt, mixing until smooth. Spread two-thirds of the batter evenly in an oiled 10" x 15" x 1/2" (2 L) cookie sheet with sides. Smooth pie filling over batter. Spread remaining batter over filling, letting some fruit show through.
  3. Combine sugar and cinnamon for topping. Sprinkle over cake.
  4. Bake in preheated 350ºF (180ºC) oven 20-30 minutes, or until set and golden. Cut into squares.
  5. Tips
  6. Try using blueberry or apple pie filling instead of cherry.

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