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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Another old time recipe straight from my Nan's pantry. I have revamped the recipe and use butter instead of the lard she always used. Have just revamped this recipe a bit.... both versions delicious. I decided to try subbing dried cranberries for the Raisins as I have some friends as well as Family members who hate Raisins and wanted them to experience the greatness of this old recipe, and of course what goes better with cranberries than apples. Read more . Cake is very moist. The original Cake at Xmas after I remove it to cool I add 1 cup small diced glazed red and green cherries and pineapple. Very inexpensive fruitcake . Hope you enjoy Ingredients:
2 cups brown sugar |
4 tbsp butter |
2 tsp salt |
2 tsp cloves |
2 tsp cinnamon |
2 cup raisins |
2 cups boiling water |
2 tsp baking soda |
1 tbsp hot water |
3 cups flour |
Directions:
1. Preheat oven 350*
2. Boil together for 5 minutes Sugar, butter,spices raisins and water
3. Do Not Boil Longer Than 5 minutes
4. Cool to warm
5. Dissolve soda in hot water add to raisin mixture
6. add 3 cups flour mix well
7. Pour into greased and floured pan bake1 hour at 350*
8. VARIATION:
9. 2 cups dried Cranberries in place of Raisins
10. 2 large apples peeled and chopped about the size of fresh cranberries added at same time to boil.
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