Holiday Fruit Cake

2 c Sifted all-purpose flour

2 ts Baking powder

1 ts Salt

1 ts Nutmeg

1/2 ts Mace

1 1/2 c Diced candied pineapple

1 c Candied red cherries

-- halved 1 c Candied green cherries

-- halved 1 c Golden raisins

1 c Dark raisins

1 1/2 c Pecan halves

1 c Quaker Oats, uncooked

-- (quick or old-fashioned) 4 Eggs

2 c Brown sugar, firmly packed

1/2 c Vegetable oil

1 c Milk

Line bottom of a 10-inch tube pan with waxed paper. Grease and flour well. Sift together flour, baking powder, salt and spices. Add candied fruits, raisins, pecans and oats; stir to coat evenly with flour mixture. Beat eggs until light and fluffy; gradually beat in sugar, oil and milk. Add to fruit mixture; blend well. Pour batter into prepared pan. Bake in preheated slow oven (300 F.) about 2-1/2 hours. Loosen edges with a knife. Cool thoroughly before removing

from pan. Wrap tightly and store in cool place. Makes one 10-inch tube cake. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias