Hobo Bread (Fruitcake)
Yield
2 cakesPrep
Cook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
raisins, seedless
|
|
| 4 | teaspoons |
baking soda
|
|
| 2 | cups |
water
boiling |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | large |
eggs
beaten |
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
fruit
see directions |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raisins, seedless
|
|
| 2E+1 | ml |
baking soda
|
|
| 473 | ml |
water
boiling |
|
| 59 | ml |
vegetable oil
|
|
| 2 | large |
eggs
beaten |
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
fruit
see directions |
* |
Directions
Combine first three ingredients.
In the morning, add rest of ingredients.
Mix well and bake in 2 loaf pans or 3 to 1 lbs coffee tins, greased and floured.
Bake at 350℉ (180℃) for 1 hr.
For fruit cake I add: 2 cup chopped maraschino cherries, 2 cup chopped dates, 2 cups chopped pecans.
