Aunt Sarah's Good And Cheap "country Fruit Cake" Recipe

History of Aunt Sarah's Good And Cheap "Country Fruit Cake":

Aunt Sarah's Good And Cheap "Country Fruit Cake" has a long and cherished history in our family. This recipe has been passed down from generation to generation, originating from our great-great-grandmother, Aunt Sarah. This fruit cake recipe dates back to the early 1900s when ingredients were simple and resources limited.

Fun Fact:

In those days, fruit cakes were considered a special treat, mainly reserved for special occasions like weddings, birthdays, and holidays. Aunt Sarah's recipe became renowned for its delicious taste and affordability, making it a popular choice among families who wanted to indulge in a fruit cake without breaking the bank.

Now, let's dive into the recipe:

- Ingredients:
- 1 cup butter and lard, mixed
- 4 eggs
- 1 cup New Orleans molasses
- 1 cup sour milk
- 1 pound dried currants
- 1/4 pound thinly sliced citron
- 2 teaspoonfuls baking soda
- 4 cups flour
- 2 pounds raisins, seeded
- A little grated nutmeg, ginger, cinnamon, and a very small quantity of cloves

- Instructions:

1. Preheat your oven to 325°F (165°C) and prepare your fruit cake pan(s) by greasing and flouring them.

2. In a large mixing bowl, cream together the butter and lard until smooth.

3. Add the eggs one at a time, mixing well after each addition.

4. Stir in the New Orleans molasses and sour milk until fully incorporated.

5. In a separate bowl, combine the dried currants and thinly sliced citron. Toss them with a small amount of flour to prevent them from sinking to the bottom of the cake during baking.

6. Add the currant and citron mixture to the batter and mix until evenly distributed.

7. In a separate bowl, sift together the baking soda, flour, grated nutmeg, ginger, cinnamon, and cloves.

8. Gradually add the dry ingredient mixture to the batter, alternating with the seeded raisins. Mix until just combined, being careful not to overmix the batter.

9. Pour the batter into the prepared fruit cake pan(s), filling them about two-thirds full, as the cake will rise during baking.

10. Place the pan(s) in the preheated oven and bake for approximately 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.

11. Once baked, remove the cake(s) from the oven and allow them to cool in the pan(s) for about 10 minutes before transferring them to a wire rack to cool completely.

12. Once the fruit cake is completely cooled, it is ready to be enjoyed. This cake can be kept for several weeks if properly stored in an airtight container.

Fun Fact:

Aunt Sarah's Good And Cheap "Country Fruit Cake" does not require as long of a keeping time as more expensive fruit cakes but still maintains its delicious flavor and texture. It is perfect for satisfying your fruit cake cravings without the need to wait months for the flavors to mature.

Similar Recipe Dishes:

If you are a fan of Aunt Sarah's Good And Cheap "Country Fruit Cake," you may also enjoy exploring other fruit cake variations from around the world. Here are a few popular dishes to try:

1. British Christmas Cake: A rich and moist fruit cake traditionally made with dried fruits, nuts, and spices. Often decorated with marzipan and icing.

2. Italian Panettone: A dome-shaped sweet bread originating from Milan, typically filled with dried fruits and nuts. It is a staple during the Christmas season.

3. German Stollen: A traditional German fruit loaf made with dried fruits, nuts, and spices. It is often covered in powdered sugar and enjoyed during the holiday season.

4. Jamaican Black Cake: A dense and boozy fruit cake soaked in rum. It is a popular treat during weddings, Christmas, and other special celebrations in Jamaica.

These fruit cake variations offer a delightful array of flavors and textures to explore, showcasing the diversity of this beloved dessert.