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| 2 Tasse | all-purpose flour Sifted |
| 2 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 1 Teelöffel | nutmeg |
| 1/2 Teelöffel | Mace |
| 1 1/2 Tasse | Diced candied pineapple |
| 1 Tasse | Candied red cherries halved |
| 1 Tasse | Candied green cherries halved |
| 1 Tasse | golden raisins |
| 1 Tasse | raisins dark |
| 1 1/2 Tasse | Pecan halves |
| 1 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 4 | eggs |
| 2 Tasse | brown sugar firmly packed |
| 1/2 Tasse | vegetable oil |
| 1 Tasse | milk |
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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.
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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