Mama Laur's Fruit Cake
1 lb. Butter
1 lb light brown sugar
9 eggs
1 lb. flour
3/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp mace
2 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
1/4 cup milk
1 lb currants 2 boxes
1 lb. raisins 2 boxes
1 lb. pecans
1/2 lb citron ( 2 cartons mixed fruit and peel)
1/2 lb. orange peel
1 lb. candied cherries
1 lb. candied pineapple
1 lb. chopped dates
Wash currants and raisins , drain
Cream butter, sugar, add beaten egg yolks.
Beat the whites until stiff and fold in mixture.
Have fruit cut into pieces and dredge in half the flour.
Mix together remainder of flour, soda and spices and salt.
Add milk and sifted dry ingredients. Add the nuts and fruits and mix.
Line pans with waxed paper and fill with fruit cake.
Tie a thickness of waxed paper over the pans to keep the moisture out.
Put 2 1/2 cups of water in pressure cooker, put pans one above the other on racks.
Cook 45 mins at 10 lbs of pressure and 30 mins at 15 lbs of pressure.
When done place in slow oven 12 mins at 300 degrees to dry out.
Always best if soaked in the spirits and let age for several months.
Mary Rink Harbinson
Copyright
2003 by Robin Barger or contributors as shown.
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