Difference between revisions of "Christmas Fruit Cake"

(Created page with " 2 c. white sugar                          1 heaping tsp. baking soda 2 c. water                                1 tsp. salt 2 heaping tbsp. sho...")
 
 
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<poem>
 
2 c. white sugar                          &nbsp;&nbsp;1 heaping tsp. baking soda
2 c. white sugar                          1 heaping tsp. baking soda
2 c. water                                &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp. salt
 
2 heaping tbsp. shortening            1 tsp. nutmeg
2 c. water                                1 tsp. salt
 
2 heaping tbsp. shortening               1 tsp. nutmeg
 
1-1/2 lb. seedless raisins               1 tsp. cinnamon
1-1/2 lb. seedless raisins               1 tsp. cinnamon
1/2 lb. mixed peel                       &nbsp;&nbsp;Shake of ground cloves and ground ginger
                                                  Enough flour to stiffen dough
                                                  Walnuts and vanilla


1/2 lb. mixed peel                       Shake of ground cloves and ground ginger
Boil together five minutes sugar, water, shortening, raisins and peel.* When add the spices sifted with enough flour to make a stiff dough. Add chopped nuts and vanilla (about 2 tsp. vanilla). Line loaf pans with parchment paper and grease paper.  
 
Enough flour to stiffen dough
 
walnuts and vanilla
 
 
Boil together five minutes sugar, water, shortening, raisins and peel.* When add the spices sifted with enough flour to make a stiff dough. Add chopped nuts and vanilla (about 2 tsp. vanilla). Line loaf pans with parchment paper and grease paper. Bake at 325 deg. for about 2 hours.
 


NOTE:       If the cake becomes brown on top before it's done, cover tops of cakes with
Bake at 325 deg. for about 2 hours.


Aluminum foil to prevent them from becoming too dark.
NOTE:  If the cake becomes brown on top before it's done, cover tops of cakes with
          Aluminum foil to prevent them from becoming too dark.


<nowiki>*</nowiki> If using "Radiant Mix" or other soft, sealed fresh mixed peel, do not boil unless it has become hard and dry.
<nowiki>*</nowiki> If using "Radiant Mix" or other soft, sealed fresh mixed peel, do not boil unless it has become hard and dry.


This was Grandma Allen's recipe.
This was Grandma Allen's recipe.
 
I never did reduce it to all level measurements for exactness.  
I never did reduce it to all level
- Mom
 
</poem>
measurements for exactness.  Mom

Latest revision as of 14:30, 19 December 2021

2 c. white sugar                            1 heaping tsp. baking soda
2 c. water                                     1 tsp. salt
2 heaping tbsp. shortening            1 tsp. nutmeg
1-1/2 lb. seedless raisins               1 tsp. cinnamon
1/2 lb. mixed peel                         Shake of ground cloves and ground ginger
                                                   Enough flour to stiffen dough
                                                   Walnuts and vanilla

Boil together five minutes sugar, water, shortening, raisins and peel.* When add the spices sifted with enough flour to make a stiff dough. Add chopped nuts and vanilla (about 2 tsp. vanilla). Line loaf pans with parchment paper and grease paper.

Bake at 325 deg. for about 2 hours.

NOTE:  If the cake becomes brown on top before it's done, cover tops of cakes with
           Aluminum foil to prevent them from becoming too dark.

* If using "Radiant Mix" or other soft, sealed fresh mixed peel, do not boil unless it has become hard and dry.

This was Grandma Allen's recipe.
I never did reduce it to all level measurements for exactness.  
- Mom

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