Recipe by Iron Bloomers
From an old cookbook that belonged to Gram. It had section in it called Depression Era Cooking!
Top Review by Bokenpop aka Madeleine
This is the tastiest cake! I have made this with various combinations of fruit - both fresh and dried combined and it has been delicious each time. I have even replaced my family recipe for Christmas Cake with this one! I don't soak the cake in brandy after it is baked, but I do boil a 1/2 cup brandy with the fruit and coffee. Thanks for a wonderful keeper recipe!
- 1 cup sugar
- 1 cup cold black coffee
- 1⁄2 cup shortening
- 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 1 teaspoon vanilla extract (your choice) or 1 teaspoon brandy extract (your choice) or 1 teaspoon cherry extract (your choice)
- raisins or currants or pineapple or cherries or nuts or candied peel or cranberries or diced apple
Directions See How It's Made
- Bring to a boil the fruit, nuts, extract, salt, sugar, shortening and coffee.
- Continue to cook until raisins swell and liquid becomes syrupy; cool completely.
- Stir together the flour, baking soda and baking powder.
- Add to fruit mixture and combine thoroughly.
- Pour into a greased 10-inch tube pan and bake at 325° about an hour (if heavy with fruit). Check with tester to be sure cake is done.
- Remove from pan and cool completely on wire rack.
- At this point I soak a clean piece of cheesecloth in liquor; brandy, rum, even wine.
- Wrap the cake with the cloth and in foil--store in COLD place--check often, resoak as needed.
- There are no exact measurements for the fruit in this recipe--the original recipe stated "fruits, nuts & peels-whatever you have on hand".
- This was done because it was wartime and things for fancy baking were not always available.