Prep 30 mins
Cook 3 hrs
I found this recipe, written in old-fashioned handwriting, on the inside cover of an old cookbook I picked up at an estate sale. I've copied it here, as written; I've guessed at a serving amount. I haven't made this, but I sure would like to try it.
- 1 cup butter
- 1 cup fruit sugar
- 4 large eggs (or 5 medium eggs)
- 2 3⁄4 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 lb bleached sultana raisins
- 1⁄4 lb citrus peel
- 1 slice green candied pineapple
- 1⁄2 lb candied red cherries
- 1 lemon, juice and rind of
- Cream butter and sugar; add eggs, one at a time, beating very thoroughly after each.
- Put one cup of the flour on fruit (I guess it is assumed that you knew you had to cut the pineapple ring up); stir.
- Beat remaining flour into butter/egg mixture; then add lemon juice and rind (I'm guessing you would chop it first, or have it as zest; Mrs. Allingham didn't say).
- Stir fruit mixture inches.
- Bake at 250 degrees for 2 1/2 to 3 hours.
- Note: this is how the recipe is worded; my guess is that the batter should go into greased and floured pans, or even pans lined with buttered brown paper.
I've not made this either, but for those that are considering it, I belive "fruit sugar" would be Fructose. Although a cup would be very, very sweet. Fructose is sold near the sugar substitutes, usually on the top shelf above the sugar, in the supermarket.