Prune Fruitcake
From: Brer Rabbit's Modern Recipes for Modern Living (I believe this booklet was printed around 1930) This is the fruitcake my grandmother use to make us for Christmas. I made all kinds of Fruitcake, just looking for that "taste". I finally went to my mother who told me the "Secret". My grandmother was born in 1892 and has long sense gone to her Home...I also use candied fruit (mixed and cherry) with this recipe.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
YIELD: 2 loaf pans
UNITS: US
INGREDIENTS
Nutrition- 4 1⁄2cups flour
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1teaspoon cinnamon
- 1teaspoon clove
- 1teaspoon nutmeg
- 1cup butter
- 2cups sugar
- 2
- 1cup milk
- 1cup brer rabbit molasses
- 1teaspoon baking soda
- 1cup seeded raisins
- 1⁄2cup currants
- 1⁄2cup shredded citron
- 1⁄2cup soft prune
Advertisement
DIRECTIONS
- Sift together first six ingredients.
- Cream butter and sugar, add well-beaten eggs, milk, molasses with soda dissolved in it, then sifted dry ingredients.
- Boil the prunes and when soft, add to the recipe.
- If desired, add 1 teaspoon lemon extract or 1 teaspoon grated orange or lemon rind. (You may also use candied fruit).
- Bake in 2 bread pans (lined with greased paper- I use parchment paper for the lining) 1 1/2 to 2 hours in rather slow oven (275 to 300 degrees F). Makes either two standard loaves or 3 medium ones.
Advertisement