Fruitcake from the 1920's
Yield: 24 Servings
1/2 cup Lard (DONT SUBSTITUTE because
it WILL NOT work!!!)
1 cup Sugar
1 cup Light molasses
1 cup Strong coffee; room temp. (real
coffee; not instant!!)
1 tsp Baking soda (make sure it's fresh)
3 cups Flour that's been browned (see note)
1 1/4 cups Seeded raisins
1 1/4 cups Currants
3/4 tsp Salt
This is so good, and not the kind of fruitcake
that usually comes to mind. It contains no
candied fruit, so is good for people like me
who abhor the stuff but still want to share
in the cakes!
Cream lard and sugar, beat in molasses.
Mix coffee and soda, stir into previous
mixture.
Combine the raisins and the currants.
Stir in 1 c. of the browned flour.
Stir in remaining 2 cups of flour and salt
into first mixture.
Then stir in dried fruit/flour mixture.
Grease two bread pans (standard size).
Line with brown grocery sack/ mailing paper,
and grease again.
Pour in batter.
Bake in a slow oven, about 275 degrees F
til baked, about an hour.
Cover with brown paper toward end of baking
if it gets too dark on top.
Cool in pan.
Keep well wrapped. ENJOY!!!
NOTE: browned flour: put 4 cups in a
300 degree F oven til tan. Hmm, can't
remember how long this takes... 15 minutes
or so? watch it like a hawk and stir
occasionally. It will change consistency
a bit, kind of lumpy.
But it smells wonderful.
And if there's any leftover, it makes the
BEST gravy for roast beef.
If you are interested in learning more about cooking and
baking with lard, and its helath benefits, why dont you
join
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From: [EMAIL PROTECTED]
(Alice Foster)
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