Saturday, March 20, 2010

Helen's Fruit Cake

It seems fruit cake has gotten a bad rap. People make fun of it all the time, yet tens of thousands are sold every Christmas and millions are made at home with traditional family recipes. I don't care for citron, otherwise, this one sounds good. This is also another recipe with few directions. I will improvise.

Helen's Fruit Cake

1 cup butter
1 cup sugar
2 eggs
1/4 cup molasses
1/2 cup sour cream
3 cups Swan's Down flour
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. allspice
2 tsp. cinnamon
1/2 pound white raisins
1/4 pound dates, chopped
1/4 pound currants
2 ounces orange peel
1 ounce lemon peel
1 ounce citron
1 cup chopped walnuts
1/2 pound candied cherries
1/2 pound candied pineapple
1 tsp. lemon extract
1 tsp. vanilla
1 tsp. baking powder

Roll all candied fruits and nuts in flour. Bake in a roaster on rack for 3 hours. Slow fire 275 degrees.
I would combine the flour, spices, soda and baking powder; set aside. Combine all fruits and nuts; set aside. Cream butter and sugar until light and fluffy. Add eggs and sour cream; blend well. stir in extracts to blend. Fold in fruit/nut/flour mixture. Pour into greased pan and bake in a roaster as directed.

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