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Grandma Hinton's |
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Dark Fruit Cake. |
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The following is our favourite Christmas cake. Grandma Hinton brought this recipe to Canada with her and we have been baking this one for 60 odd years. The Hinton family were baking it in Southampton and possibly Christchurch before that. I like to bake several smaller size cakes and give them as gifts, but I have used this recipe for a wedding cake with three tiers and it is perfect for that size. |
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Ingredients . |
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| 1 lb butter | 1 lb brown sugar | ||
| 12 eggs | 1 cup molasses | ||
| 6 cups flour (divided) | 2 lbs seeded raisins | ||
| 1 lb currants | 2 lbs sultana raisins | ||
| ½ lb citron | ½ lb almonds | ||
| ½ lb mixed peel | 1 lb glace cherries | ||
| 1 lb candied pineapple | 1 tsp. Vanilla | ||
| 1 pint strawberry preserves or currant or grape jelly | 2 tsp. Allspice | ||
| 1 tsp. Nutmeg | 2 tsp. Cinnamon | ||
| 1 tsp. Salt | 1 tsp. Mace | ||
| ½ tsp. Soda | |||
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Method .. |
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Coat fruits and nuts in 2 cups flour. Combine fruits spices and preserves with molasses and allow to stand overnight. Cream butter, add sugar and eggs. Add fruits and the rest of the flour alternately, then dissolve soda in 1 tbsp. hot water and add to the mixture. Bake in moderate oven 250° - 275° three to four hours. Yield 1 set of three tier pans OR 2 medium round, 2 medium square and 2 small square pans. |
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Kindly contributed by Helen |
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If you have any Recipes which are endemic to Hampshire, and you would like to share them on these pages please email me. |
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