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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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From: Brer Rabbit's Modern Recipes for Modern Living (I believe this booklet was printed around 1930) This is the fruitcake my grandmother use to make us for Christmas. I made all kinds of Fruitcake, just looking for that taste . I finally went to my mother who told me the Secret . My grandmother was born in 1892 and has long sense gone to her Home...I also use candied fruit (mixed and cherry) with this recipe. Ingredients:
4 1/2 cups flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon clove |
1 teaspoon nutmeg |
1 cup butter |
2 cups sugar |
2 eggs |
1 cup milk |
1 cup brer rabbit molasses |
1 teaspoon baking soda |
1 cup seeded raisins |
1/2 cup currants |
1/2 cup shredded citron |
1/2 cup soft prune |
Directions:
1. Sift together first six ingredients.
2. Cream butter and sugar, add well-beaten eggs, milk, molasses with soda dissolved in it, then sifted dry ingredients.
3. Boil the prunes and when soft, add to the recipe.
4. If desired, add 1 teaspoon lemon extract or 1 teaspoon grated orange or lemon rind. (You may also use candied fruit).
5. Bake in 2 bread pans (lined with greased paper- I use parchment paper for the lining) 1 1/2 to 2 hours in rather slow oven (275 to 300 degrees F). Makes either two standard loaves or 3 medium ones.
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