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December 25, 2005
Black Cake - Fruit Cake
BLACK CAKE
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa
1/2 tsp. salt
1 tsp. baking powder
2/3 c. cooking oil
1 c. buttermilk
1 c. strong coffee
--FROSTING:--
3 tbsp. cocoa
1 c. sugar
1/3 c. Pet Milk
1/4 c. margarine
CAKE: Mix together dry ingredients. Add oil, milk, and coffee. Mix well.
The batter will be thin. Pour in greased 9 x 13 inch pan. Bake at 350
degrees 25 to 30 minutes. FROSTING: While cake is baking, cook frosting.
When it comes to a rapid boil, boil for 1 minute. When cake is done, punch
holes in it and pour icing over it in the pan.
OLD FASHIONED FRUIT CAKE
4 1/2 c. flour
1 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. mace
2 c. butter or Crisco
2 c. brown sugar
10 eggs, well beaten
1/2 lb. candied cherries
1/2 lb. candied pineapple (green &
red)
1 lb. chopped dates
1 lb. currants
1 lb. citron, thinly sliced
1/2 lb. candied orange & lemon peel
1/2 lb. nuts (or more)
1 c. honey
1 c. gumdrops, cut fine
1 c. molasses
1/2 c. cider
Sift flour once. Measure, add baking powder and spices and sift three
times together. Cream shortening thoroughly; add sugar gradually and cream
together until light and fluffy. Add egg, fruit, peel, nuts, honey,
molasses and cider; add flour gradually. Bake in 4 greased 8"x8"x2" pans,
lined with greased brown paper. Cook in slow oven, 250 degrees for 3 or 3
1/2 hours. Makes 10 pounds fruit cake.
Contributed to our recipe list by Lucky.
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Posted by Willie Crawford at December 25, 2005 11:42 AM
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