INGREDIENTS

INSTRUCTIONS

CANDIED FRUITS
DRIED FRUITS
SHELLED NUTS
OTHER INGREDIENTS
SPICES AND FLAVORINGS
Makes 8 - 8 inch loaves. Prepare fruits and nuts as desired. Beat eggs in
mixer. Begin creaming the butter. While butter is creaming, add just enough
flour to the fruits and nuts to give each a thin coating so it won't stick
to its neighbor. When the butter is properly creamed, add eggs, sugar,
molasses and soda, spices, remaining flour, vanilla and brandy. Let mixer
go to work on that. Scoop a depression in the top of the fruit-nut pile and
pour the batter over it. Then mix and knead almost like you would knead
bread. Pack into 8 (8") well-buttered foil loaf pans which have been lined
with foil or brown paper and buttered. Place in a 225 degree oven with a
shallow pan of water below them. If the oven temperature is right, they
should be done in 3 to 4 hours. After 1-1/2 hours watch them carefully, and
if the edges begin to crisp before the to cracks in numerous breaks, turn
the heat down and put in a fresh pan of cool water. When little cracks come
across the tops of the cakes they are done. When cool, remove them from the
pans. When cold dab whiskey or brandy liberally over the outside. Wrap each
separately in wax paper, then in aluminum foil. Cover with newspaper and
set away to age in a cool place. This aging takes about a month; the
alcohol will have evaporated by then and have left only the bouquet and
flavor.

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”