Grandma's Prized Blue Ribbon Fruit Cake
Grandma Little was a wedding cake maker and did so until the age of 76. I have been entrusted with her handwritten recipe collection. In it I have found her personal fruitcake recipe (dated 1940) and believed to be her mother's recipe. This cake has won countless awards and was used for every wedding cake made (over 400). I share this with you and in so doing remember Grandma Little, a woderful woman who loved baking as much as I do. She is dearly missed, with this recipe, her memory lives on in my home.
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INGREDIENTS
Nutrition- 12ounces mixed peel
- 16ounces glace cherries
- 8
- 8ounces almonds, chopped
- 16ounces pitted dates
- 8
- 16ounces raisins
- 16ounces butter
- 6ounces sugar
- 1cup honey
- 10
- 3 1⁄2cups plain flour
- 2teaspoons salt
- 2teaspoons baking powder
- 2teaspoons allspice
- 1teaspoon nutmeg
- 1⁄2cup orange juice
- 1⁄2teaspoon ground ginger
- 1⁄2cup rum
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DIRECTIONS
- Chop all the dried fruit and nuts. Place in a bowl and set aside.
- Cream the butter, sugar and honey.
- Mix the rum, orange juice and eggsin a bowl.
- Add the wet ingredients alternatley with the sifted dried ingredients. Stiring well after each addition.
- Add the fruit and nuts. Stir well to combine.
- Pour into two 9 inch round cake tins or one large 30xm square tin, greased and well lined up to the rim(s).
- Bake at 130oC for 4 hours, turning once.
- Cool in tin.
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