Don't let preconceptions fool you. Before I tasted this I had images of the foul stuff you get in stores around Christmas time. This recipe is SO GOOD YOU WON'T BELIEVE! This is a old old recipe handed down for generations from a family in N Dakota. (Earl was my dear departed mother's childhood sweetheart)
Earl's Fruit Cake
makes 4 small pans (works better in small pans)
1 1/2 cups crisco or shortening
3 cups brown sugar
cream sugar & shortening
6 large eggs - beat
4 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
mix flour, baking powder & salt and add
1 cup molasses
1 1/2 shots brandy
fruit, nuts etc.
pecans, raisens, dates, red & green cherries, etc.
grease pans, line pans with brown paper, grease inside of paper
300 deg. 2 1/2 - 3 hrs.
when cool paper will peel off
wrap in brandy soaked cloth in a tight container for 2 to 3 weeks.
Be sure to make in small pans because everyone will want some.
Earl's Fruit Cake
makes 4 small pans (works better in small pans)
1 1/2 cups crisco or shortening
3 cups brown sugar
cream sugar & shortening
6 large eggs - beat
4 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
mix flour, baking powder & salt and add
1 cup molasses
1 1/2 shots brandy
fruit, nuts etc.
pecans, raisens, dates, red & green cherries, etc.
grease pans, line pans with brown paper, grease inside of paper
300 deg. 2 1/2 - 3 hrs.
when cool paper will peel off
wrap in brandy soaked cloth in a tight container for 2 to 3 weeks.
Be sure to make in small pans because everyone will want some.
