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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.

15 eggs
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.