Recipe By : John Burgess
Serving Size : 8 Preparation Time :4:00
Categories : Holiday Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Salt pork -- ground & rinsed
1 c Lard
12 oz Bottle light molasses
1 lb Light brown sugar
2 1/2 c Water -- hot
2 ts Baking soda -- heaping
2 ts Baking powder
9 c All-purpose flour (approximate)
1 ts Allspice
3 ts Cinnamon
2 ts Nutmeg
1/2 ts Cloves
2 ts Vanilla
2 lb Mixed candied fruit
3 sl Glazed pineapple
4 oz Lemon peel
4 oz Orange peel
4 oz Citron peel
1 lb Golden raisins
1 lb Seedless raisins
1 lb Currants
2 lb Candied cherries -- cut in half
4 oz Dates -- cut up
6 Figs -- cut up
20 Maraschino cherries -- cut in half
1-1/2 lb Walnuts -- coarsley cut
1 lb Pecans -- coarsley cut
Takes a lot of work!
Cream together well the ground fat salt pork, lard, molasses, and
brown sugar. Mix hot water and baking soda. Mix into the salt pork
mixture and cool.
Sift flour and add the baking powder, allspice, cinnamon, nutmeg,
cloves, and vanilla. Fold into the cooled salt pork mixture.
Slice candied pineapple and citrus peels into cubes. Soak raisins and
currents in hot water then drain well, and squeeze out water in a
towel. Add cherries, dates, figs, and nuts.
Use 8 small loaf tins bake 325°F for about 1-1/2 hours, or 4 large
loaves at 325°F for about 3 hours. Place a small pan of water on the
bottom rack of the oven while baking. Press aluminum foil into the
bread tins and grease the foil well.
