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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I found this recipe in an old church cookbook submitted by Mrs. William G. Hagar, with a note that this was her great-grandmother's recipe from England in 1858. I have not tried it yet, but I like the sound of it for gifts around the holidays. I am assuming the recipe uses standard loaf pans, but this recipe makes 6, so you may need to purchase foil pans. Ingredients:
3 lbs flour |
1 lb currants |
1 lb raisins |
1 lb sugar |
1 lb shortening |
3 teaspoons nutmeg |
1 teaspoon cinnamon |
1 teaspoon clove |
1 teaspoon mace |
1/2 lb lemons, rind of or 1/2 lb orange rind or 1/2 lb citrus peel |
1/2 cup molasses |
4 eggs |
2 cups milk |
1 teaspoon baking soda |
2 teaspoons cream of tartar |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 250*.
2. Cream shortening with sugar and eggs.
3. Sift flour, cream of tartar and baking powder together in a deep bowl.
4. Add fruits, spices and salt.
5. Add shortening mixture to dry mixture.
6. Add milk and molasses mixed with baking soda and stir all around.
7. Pour into greased loaf pans and bake for 3 hours.
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