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1 teaspoon cloves
2 tablespoons melted chocolate
Slice citron, cherries and pineapple into thin pieces. Put to soak, with raisins, in 1 cup whisky or brandy for 12 hours. Put 1 pound cut almonds to soak in few tablespoons of rose water. When ready to make the cake, cream butter and sugar thoroughly. Add yolks of 12 eggs beaten until thick and lemon-colored. Stir in 1/2 cup cordial, the spices, 1 cup grape jelly and 2 tablespoons of melted chocolate. Drain fruit and add whisky or brandy to batter. Take a part of the 4 cups of flour and dredge drained fruit. Beat whites of eggs until stiff and add alternately with remaining flour. Drain rose water from almonds. Add dredged fruit, pecans and almonds.
Grease one large or several small cake pans. Line with wax paper and grease again. Put cake in preheated 275 degree oven and bake for 3 to 4 hours, depending on the size of the pans. To make the cake more moist fill large dripping pan with boiling water and put on bottom of the oven. Keep pan filled with water during the baking period.
Before the Civil War, dried fruit was very expensive. Many could not afford to bake fruitcakes. Thus came the Poor Man’s Fruitcake.
Poor Man’s Fruitcake
Wa cups raisins
1 cup packed brown sugar
1/4 cup lard
1Vi cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Heat raisins, sugar, lard and 1 cup water till sugar dissolves and lard melts. Cool. Stir together flour, soda, salt and spices. Add to lard mixture; beat smooth. Pour into
greased and floured 8*/22x41/2x2Viinch loaf pan. Bake at 350 degrees, for 45 to 50 minutes. Cool in pan.’ Wrap; store overnight. Makes 1.
President James Polk enjoyed fruitcake. His family has shared this recipe.
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