Combine salad oil, sugar, eggs, and beat well for 2 minutes. Sift two cups of flour with baking powder, salt, and spices. Stir into oil mixture alternately with pineapple juice. Mix remaining cup of flour with fruit and nuts in separate bowl then pour batter over this mixture blending well. Turn into well oiled pans. Set pan of water on lower rack of oven. Bake cakes slowly at 275 degrees for two and ½ hours or three. Test with toothpick. Let stand to cool fifteen minutes before removing from pan. Wrap in aluminum foil to store. Glaze the cakes with two tbsp dark brown sugar and water. Bring to a boil, boil two minutes, brush top of cakes with glaze for serving.
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