1 c Brown sugar
1/2 c Nuts chopped
1/4 c Margarine softened
2 c Flour
1 tb Flour
1 tb Cinnamon
1 ts Cinnamon
2 c Herman
1 c Sugar
2/3 c Vegetable oil
2 Eggs
2 ts Baking powder
1/2 ts Salt
1/2 ts Baking soda
1 c Raisins
1 c Crushed fruit (pineapple,
-peaches, etc) drained
To make topping: In medium bowl, combine brown sugar, nuts, margarine, 1
tablespoon of flour and 1 tablespoon of cinnamon. Mix until well blended;
set aside.
To make cake: In large bowl, combine the remaining 2 cups of flour,
remaining 1 teaspoon cinnamon, Herman, sugar, vegetable oil, eggs, baking
powder, salt and baking soda. Beat until well combined. Fold in raisins and
crushed fruit. Pour into well-greased and floured Bundt pan, large ring
mold or 9 x 13 x 2-inch baking pan. Top with reserved topping. Bake at 350x
F. for 50 to 60 nminutes, until cake tests done. Serves 12.
Yields
1 Servings
