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Grant & Sanderson Families Page —

Sweets —

Inexpensive Dark Fruitcake —
Amount:
Ingredients:
1 lb — — —
1½ cups — — —
1½ cups — — —
¾ cups — — —
2 — — —
1 cup — — —
— — — — — — — — —
1 pkg (¼ lb) candied orange
1 pkg (¼ lb) candied lemon
1 pkg (¼ lb) candied citron
— — — — — — — — —
1 tsp — — —
1 tsp — — —
½ tsp — — —
½ tsp — — —
seedless raisins
sugar or substitute
water
shortening
eggs
nut meats, chopped
— — — — — — — — — — — — — —
 
    — OR —     16 ounces of Candied mixed fruit
 
— — — — — — — — — — — — — —
baking soda
cinnamon
allspice
clove
Directions:
  • Wash raisins and put in sauce pan with sugar and water. Bring to boil.
             Remove from heat,
  • Add shortening and set aside to cool. When cool, add beaten eggs.
  • Mix and sift dry ingredients, add nut meats, and candied fruit.
             Combine with liquid ingredients.
  • Pour into 2 greased and floured loaf pans. Bake in a moderate oven
             (350-375 degrees F) about 1 hour.
  • 1 tsp of lemon extract or juice may be added for flavor.
  • Explanation:
              This is something that I cannot remember my mother never making. We had it at Thanksgiving and at Christmas no matter how bad the times were. I never asked Mom about it but it could have been something that came from her mother. There were times when I wasn't at home before Robert and I were married and she sent it to me as a birthday cake. I liked it better than what we would consider a regular birthday cake.
              I used to make it and Art would never eat it. found out when he was an adult why. He didn't like the walnuts I used. Once I started using pecans he liked it and ate it.
              This recipe came to me via my mother, Rosella (Rose) Mae (née Chickering) Grant. The yield: 2 loaves
    Carol


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