Title: Old Fashioned Fruit Cake #3
Categories: Cheesecakes, Fruits, Chocolate
Yield: 3 servings
3/4 c Butter
1 c Sugar
1/2 c Molasses
1/2 c Blackberry or grape juice
3/4 c Buttermilk
1 c Blackberry jam
1 c Watermelon rind preserves
Chopped
1 c Fig preserves
3 c Flour
4 c Pecans
2 ts Soda
8 Eggs
2 sm Apples; chopped
1/2 ts Salt (opt.)
1 lb Raisins
1/2 lb Candied pineapple
1 lb Cherries
4 ts Cocoa (opt.)
Preparation : Instead of watermelon rind preserves, I used
peach and strawberries as a substitute. This is an old
recipe written by my mama (Clara Norman McCulley). The
temperature wasn't mentioned because the wood stoves didn't
have thermostats. She used the ingredients she had at
home. She cooked in a big black iron skillet lined with wax
paper. So do I. I also use the pound cake pan with a hole
in the center. I cook it on 250 degrees. This cake was
baked before Thanksgiving, rolled in a towel and stored in
an old pie safe on the back porch. Mom divided the batter
in 3 parts. A cake for Thanksgiving, one for Christmas and
one for New Year's. Just before Christmas she would slice
an apple and place on and around the cakes and then put
some blackberry wine on. There surely was a good aroma on
the back porch when you brought in the wood in the
afternoon. Mother of Ilda Jackson, Hazle White Submitted by
Ruby Pray
