Madison County GaArchives News.....FARM FRUIT CAKE RECIPE November 30, 1945
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Christine Crumley - Brown http://www.genrecords.net/emailregistry/vols/00013.html#0003050 January 15, 2006, 11:19 am

Danielsville Monitor November 30, 1945

HOME AGENT GIVES EVERYDAY OR FARM FRUIT CAKE RECIPE

   " Everyday or farm fruit cake " is a good simple and inexpensive dessert 
for winter meals around the holiday season.  Mrs. Marion Simpson home 
demonstration agent, told Madison County homemakers this week.
   " It can be made using dried fruits such as prunes, raisin, apricot, other 
dried or canned fruits and home grown nuts. "  Mrs. Simpson pointed out.
   " Like any fruit cake, it should be baked and allowed to stand several days 
before it is cut and served.  This gives it time to ripen and develop a nice 
spicy flavor.  When the cake has cooled, it should be wrapped in wax paper and 
stored in a cake box or some other tight container to keep it moist.
   Ingredients needed for the fruit cake are one cup brown sugar, one fourth 
pound butter, three eggs (slightly beaten), one-half cup molasses, one cup 
fruit juice, three teaspoons mixed spices, two teaspoons baking powder, one-
half teaspoon soda and one-fourth teaspoon salt," the home demonstration agent 
said.  Other materials needed for the cake are one pound raisins, or grape 
hull preserves, on cup of each of the following - blackberry jam, fig 
peserves, chopped nuts, crystallized citron or watermelon rind preserves, 
crystallized orange or grapefruit peel, plus enough flower to make a stiff 
batter or dough.
   " The fruit and nuts should be carefully prepared and cut into small pieces 
so the cake will be easy to cut. " the Extension Service agent declares.  " 
Dried fruits must be soaked until soft before they are chopped.  Wash the 
dried fruit first, then soak in just enough water to cover and use this 
liquid as part of that called for in recipe. "
   Put jam and preserves in liquid mixture, cut other fruits, and flour she 
continued.  Mix the cake like any butter cake, alternating liquid and flour.  
Add the chopped fruits and nuts last.
   Bake the cake in a moderate oven (300 to 325 degrees F.) for three to four 
hours, Mrs. Simpson said.  " Fruits in the cake can be varied to suit the 
individual tastes and the fruits that are available. "


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