Grandma Ferguson's Fruit Cake

1/2 c     butter (or margarine)

1 c       white sugar

1 c       brown sugar

1 c       buttermilk

1/2 c     honey

1/2 c     Orleans molasses (dark)

1/2 c     butter (or margarine)

4 c       flour

2 tsp     baking powder

2 tsp     baking soda

1/4 tsp   allspice

1 1/2 tsp cinnamon

1/2 tsp   nutmeg

1 c       raisins

1 c       currants

1 c       English walnuts (or any kind)

3 oz      orange peel

3 oz      lemon peel

6 oz      citron



Cream butter and sugar and add liquid. Sift your dry

ingredients and add your fruits to the dry ingredients, then add

this to the liquid. Blend together.



Grease your pan with a funnel in it, then flour that. Put in

your batter a little more than 2/3 full. Bake slow in about a 300x

oven until cake tester is clean, in approximately 11/2 to 2 hours.

[Grandma bakes hers in an old-fashioned crockery dish with a funnel

in its middle. We have a pan shorter than an angel food cake pan

which Grandma gave to us.]



Let it cool on a rack overnight. [ 1994: We cooled it

overnight in pan, then removed it in the morning by gently heating

the bundt pan upside under the grill; it worked well.] Soak a clean

rag with wine (or fruit juice) and wrap the cake in it. Put in old

soup kettle to season cake for about 3 weeks. Keep stored in fruit

cellar. (From newspaper in 1941.)



1993: 1 recipe.

1994: 1 recipe; produced 1 bundt pan & 1 v. short loaf; could

have fit it all in the bundt pan.