One Hundred-Year-Old Dark Fruit Cake
Submitted by Anne Brigham, Cherry Hill
This recipe was given to me by my friend, Betty Ann AshmoreFlickinger
from Silver Spring, Maryland. She inherited it from her mother
whose family members were oldline Virginians. It has special
significance for me as I felt honored to have been given this
treasured recipe. I plan to use it this year to make cakes for
my family members as Christmas presents.
11/2 lbs. butter
11/2 lbs. sugar
11/2 lbs. flour
1/2 pint molasses
2 lbs. raisins
2 lbs. currants
1/2 lb. each of citron, lemon and orange peel
1/2 lb. each of pineapple, dates, figs, black walnuts, English
walnuts, pecans 21/2 tsp. cinnamon
11/2 tsp. each cloves, allspice, nutmeg
2 tsp. baking powder
1 large glass (wine size) brandy
Mix all ingredients together and bake at 275 F 31/2 to 4 hours.
This will make 2 large cakes or 3 mediumsized cakes.