An old fashion cake that is definitely pleasing to everyone's pallet. One of my favorites to bake on a crisp fall day, or just plain good anytime. Top with either fresh whipped topping or the caramel frosting recipe. Enjoy!
3In a large bowl, combine oil and sugar. Add fruit mixture and Mix well. Sift in remaining dry ingredients. Stir till all is mixed together. Add raisins and nuts.
4Bake on a well greased cookie sheet, or use a 9X13 inch and a 8 inch square pan.
5For cookie sheet: Bake 25 minutes
For 9X13 and 8 inch square pans: Bake 40-50 minutes.
6For Frosting: In small sauce pan, Combine butter, brown sugar, and evaporated milk. Bring to a full rolling boil for 30 seconds. Remove from heat and add powdered sugar. Spread immediately on hot cake as frosting sets up fast.