Ingredients

• 3 cups water
• 1.5 cups raisins
• 3 cups all-purpose flour
• 2 tablespoons ground cinnamon
• 1.5 tablespoons baking powder
• 1 tablespoon baking soda
• 0.5 teaspoons salt
• 1 pound pecan halves
• 2 tablespoons all-purpose flour
• 2 cups white sugar
• 1.5 cups canola oil
• 4 eggs , beaten
• 3 cups candied fruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
2. 2 Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
3. 3 Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
4. 4 Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
5. 5 Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.

Nutrition per serving