Arizona Bittinger's Thanksgiving Fruit Cake with Lola Schoppert's
A Uncategorized recipe with butter or crisco, sugar, eggs beaten. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
Cream sugar and shortening well.
sugar(1 c) - 2
Add beaten eggs, then the molasses; mix well.
eggs beaten(4)brer rabbit molasses yellow label(2 c) - 3
Add soda to buttermilk and beat until foamy, then add to other ingredients.
butter or crisco(1 c)soda(1 tsp)buttermilk(1/4 c) - 4
Measure the flour and add the spices to it and sift together 2 to 3 times.
flour(5 c) - 5
Have the nut meats, raisins, currants and candied fruits in separate containers and take a couple of tablespoons of the flour and mix through each thoroughly.
each citron orange peel lemon peel(1/2 c)candied pineapple cut up(2 slices)each nutmeg allspice and cloves(1 tsp)currants(1 lb)seedless raisins(1 lb)candied cherries(1/2 c)flour(5 c) - 6
Start adding a handful of each to the first mixture along with the flour until all is in, then mix well.
each citron orange peel lemon peel(1/2 c)each nutmeg allspice and cloves(1 tsp)flour(5 c) - 7
Grease funnel pan and cut heavy brown paper to line the bottom and sides (such as a large grocery sack).
- 8
Fill the pan 3/4 full and bake at 250° (slow oven) for 2 1/2 hours or until tested done.
- 9
After I put the batter in the pan, I decorate the top with thin slices of the candied pineapple and halves of candied cherries and halves of English walnuts.
candied pineapple cut up(2 slices)english walnut kernels 1 lb shelled lola use 2 lb nuts(1/2 lb)candied cherries(1/2 c) - 10
I get two cakes out of this batch.
Rate this recipe
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Arizona Bittinger's Thanksgiving Fruit Cake with Lola Schoppert's
A Uncategorized recipe with butter or crisco, sugar, eggs beaten. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
10 steps- 1
Cream sugar and shortening well.
sugar(1 c) - 2
Add beaten eggs, then the molasses; mix well.
eggs beaten(4)brer rabbit molasses yellow label(2 c) - 3
Add soda to buttermilk and beat until foamy, then add to other ingredients.
butter or crisco(1 c)soda(1 tsp)buttermilk(1/4 c) - 4
Measure the flour and add the spices to it and sift together 2 to 3 times.
flour(5 c) - 5
Have the nut meats, raisins, currants and candied fruits in separate containers and take a couple of tablespoons of the flour and mix through each thoroughly.
each citron orange peel lemon peel(1/2 c)candied pineapple cut up(2 slices)each nutmeg allspice and cloves(1 tsp)currants(1 lb)seedless raisins(1 lb)candied cherries(1/2 c)flour(5 c) - 6
Start adding a handful of each to the first mixture along with the flour until all is in, then mix well.
each citron orange peel lemon peel(1/2 c)each nutmeg allspice and cloves(1 tsp)flour(5 c) - 7
Grease funnel pan and cut heavy brown paper to line the bottom and sides (such as a large grocery sack).
- 8
Fill the pan 3/4 full and bake at 250° (slow oven) for 2 1/2 hours or until tested done.
- 9
After I put the batter in the pan, I decorate the top with thin slices of the candied pineapple and halves of candied cherries and halves of English walnuts.
candied pineapple cut up(2 slices)english walnut kernels 1 lb shelled lola use 2 lb nuts(1/2 lb)candied cherries(1/2 c) - 10
I get two cakes out of this batch.
Rate this recipe
