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Famous Wesson Oil Fruitcake Recipe

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This recipe for Famous Wesson Oil Fruitcake, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Siegel
Added: Wednesday, September 24, 2008


1 cup Wesson oil
1-1/2 cup brown sugar, firmly packed
4 eggs
3 cups sifted flour
1 cup thinly sliced citron
1-1/2 cup whole candied cherries
1 cup candied pineapple
1 cup chopped figs
1 cup raisins
3 cups chopped nuts
1 teaspoon baking powder
2 teaspoon salt
2 teaspoons cinnamon
2 teaspoon allspice
1 teaspoon cloves
1 cup orange juice

2 tablespoons brown sugar
1 tablespoon syrup
2 tablespoons water

Heat oven to 275. Line 2 9x5x3-inch pans with lightly greased brown paper. Combine oil, sugar and eggs; beat 2 minutes. In large bowl, combine 1 cup flour with fruit and nuts. Sift remaining flour with baking powder, salt and spices. Stir in Wesson oil mixture alternately with orange juice. Pour batter over fruit mixture; blend well. Turn into pans. Place a pan of water on the bottom of the rack in oven. Bake cakes 2-1/2 - 3 hours or until done. Cool on wire racks; remove from pans, peel off paper. Wrap in cloth dampened in wine, then foil. Before serving, glaze top and decorate.




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