Gran Judge's Fruit Cake
Ingredients
3 cups flour
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp nutmeg
2 cups minced candied fruit
1/2 cup candied pineapple, chopped
1 cup candied cherries
1 lb dark raisins
1 1/4 cups pitted dates
2 cups pecan halves
4 eggs
1 3/4 cups brown sugar firmly packed
1 cup liquid: milk, water or fruit juice
1/4 cup molasses
3/4 cup shortening, melted
Preparation
Grease two 9 x 5 x 3 baking pans and line with waxed paper. Sift flour with all dry ingredients in a large bowl. Add all the candied fruit, dates, raisins and nuts. Mix until all the fruit and nuts are coated with the dry ingredients.
Beat the eggs until foamy. Gradually add brown sugar, beating until light and fluffy. Blend in the liquid, molasses and shortening. Add to the fruit mixture and stir until blended.
Pour into pans filling them 2/3 to 3/4 full.
Bake at 275ºF for 2 1/2 to 3 hours. Cool and remove from pans. Wrap in foil. Allow to sit in cool place for 4 to 6 weeks before consumption.
Recipe from FV Ascough (née Judge) and F. Judge (née Gravestock)
3 cups flour
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
1/2 tsp nutmeg
2 cups minced candied fruit
1/2 cup candied pineapple, chopped
1 cup candied cherries
1 lb dark raisins
1 1/4 cups pitted dates
2 cups pecan halves
4 eggs
1 3/4 cups brown sugar firmly packed
1 cup liquid: milk, water or fruit juice
1/4 cup molasses
3/4 cup shortening, melted
Preparation
Grease two 9 x 5 x 3 baking pans and line with waxed paper. Sift flour with all dry ingredients in a large bowl. Add all the candied fruit, dates, raisins and nuts. Mix until all the fruit and nuts are coated with the dry ingredients.
Beat the eggs until foamy. Gradually add brown sugar, beating until light and fluffy. Blend in the liquid, molasses and shortening. Add to the fruit mixture and stir until blended.
Pour into pans filling them 2/3 to 3/4 full.
Bake at 275ºF for 2 1/2 to 3 hours. Cool and remove from pans. Wrap in foil. Allow to sit in cool place for 4 to 6 weeks before consumption.
Recipe from FV Ascough (née Judge) and F. Judge (née Gravestock)