1/2 c Lard (don’t substitute
-because it will not
-work!!!)
1 c Sugar
1 c Light molasses
1 c Strong coffee; room temp.
-(real coffee; not
-instant!!)
1 ts Baking soda (make sure it’s
-fresh)
3 c Flour that’s been browned
-(see note)
1 1/4 c Seeded raisins
1 1/4 c Currants
3/4 ts Salt
From: foster@cedcampus.lan1.umanitoba.ca (Alice Foster)
Date: 20 Oct 1994 22:18:06 -0400
This is so good, and not the kind of fruitcake that usually comes to mind.
It contains no candied fruit, so is good for people like me who abhor the
stuff but still want to share in the cakes!
NOTE: browned flour: put 4 cups in a 300 degree oven til tan. Hmm, can’t
remember how long this takes… 15 minutes or so? watch it like a hawk and
stir occasionally. It will change consistency a bit, kind of lumpy. But
it smells wonderful. And if there’s any leftover, it makes the BEST gravy
for roast beef.
Cream lard and sugar, beat in molasses. Mix coffee and soda, stir into
previous mixture. Combine the raisins and the currants. Stir in 1 c. of
the browned flour. Stir in remaining 2 cups of flour and salt into first
mixture. Then stir in dried fruit/flour mixture.
Grease two bread pans (standard size). Line with brown grocery sack/
mailing paper, and grease again. Pour in batter.
Bake in a slow oven, about 275 degrees til baked, about an hour. Cover
with brown paper toward end of baking if it gets too dark on top.
Cool in pan. Keep well wrapped. ENJOY!!!
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings