Grandma Leone's Fruit Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour two 8x8-inch baking pans. (5 minutes)

Recipe View 10 mins In a medium saucepan, combine water and raisins. Bring to a boil, then reduce heat and simmer for 2 minutes, or until raisins are plump. Drain raisins, reserving the raisin-infused water. Let raisins and water cool slightly. (10 minutes)

Recipe View 3 mins In a large bowl, whisk together 3 cups flour, cinnamon, baking powder, baking soda, and salt. (3 minutes)

Recipe View 5 mins In a resealable plastic bag, combine pecan halves and 2 tablespoons flour. Seal bag and shake until pecans are evenly coated. Transfer pecans to a colander and shake off any excess flour. (5 minutes)

Recipe View 5 mins In a separate large bowl, whisk together sugar, oil, eggs, and cooled raisin-infused water. Gently fold in the candied fruit. (5 minutes)

Recipe View 10 mins Gradually add the flour mixture to the sugar mixture, about 1/2 cup at a time, stirring until just combined. Do not overmix. Fold in the plumped raisins and floured pecans. (10 minutes)

Recipe View 2 mins Divide batter evenly between the prepared baking pans. (2 minutes)

Recipe View 1 hrs 40 mins Bake in the preheated oven for 40 minutes. Reduce oven temperature to 325°F (165°C) and continue baking for 1 hour, or until a wooden skewer inserted into the center comes out clean. (1 hour 40 minutes)

Recipe View 15 mins Let cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely. (15 minutes)