Fruity Spice Cupcakes

This is my favorite cupcake made from pantry ingredients!  The recipe was handed down from my husband’s grandmother and it was originally called, Old Fruit Cake, because it was made with old bottled fruit.  I decided to break with tradition just a little bit and give it a more appealing name.

There are no eggs in this recipe and it can be made with the previous years canned fruit as a means of using it up.  Bottled fruit is usually very pretty and colorful for about a year and then by the second year it looks more beautiful in a cupcake.

Grandma Elen’s Fruity Spice Cake

1 quart bottled fruit w/juice

1 cup vegetable oil

1 cup white sugar

1 cup brown sugar

4 cups flour

4 teaspoons baking soda

1 teaspoon salt

4 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

Puree fruit and juice in a blender.  Mix all dry ingredients together.  Add fruit and oil, mix until well blended.  Pour into greased and floured 9″ x 13″ cake pan.  or (Makes 30 cupcakes.) Bake at 350 degrees for 20 minutes and reduce heat to 300 degrees for 20 more minutes.  or (For cupcakes bake 15 minutes at 350 degrees.)

Let your imagination run wild with yummy things you can add to this recipe;

Grated carrots and chopped walnuts

Cranberries and pecans

Chocolate Chips and almonds



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