Fruitcake a family

IF I'M planning to bake frucakes I try to get

them done before the end of October.

year!

This recipe is the only one
I ever make and it has a long
history ~- the original is
Brian‘s Grandmother Older-
shaw’s (and probably
mother’s).

The recipe consists of a
list of ingredients and no
‘‘method”’ at all. Also, the
original didn’t say a word
about brandy but I've
always added a good shot of
it.

The cake is a heavy, rich
mixture with a touch of a
bitter-fruit-brandy taste.
Properly aged, it cuts neatly
and although it’s very rich it
isn’t heavily sweet.

GRANDMOTHER
OLDERSHAW'S
DARK FRUITCAKE
2 Ib. seeded Muscat
raisins (Sun Rype Blue
Box)
1 Ib. mixed peel
Y% Ib. blanched, stivered
almonds
1 Ib sultana raisins
2 cups currants
1 Ib. butter
2% cups brown sugar
3 cup flour
8 eggs
VY tsp. soda
1 tsp. salt
1 tsp. baking powder
1 tsp. cloves
1 Thsp. cinnamon
Va tsp. allspice.

In a large (huge!) bowl or
Dutch oven, combine the
fruits, breaking apart the
Muscats and checking for
bits of stem. If you've never
used these raisins, they are
big, black and sticky and
they take a fair bit of time to
separate. Sprinkle the fruit
with brandy (about 3/4 cup)

Buy WITH
ERTISED
pate VOU END TAD REFUND

oO DIFFERENCE

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her.

Missed this

and leave, covered, at room
temperature overnight.

In a large bowl, prepare
the batter by beating the
butter and sugar until fluffy

and beating in the eggs. Sift
the dry ingredients together
and add, beating thoroughly
— about five minutes with
an electric mixer.

Pour the batter over the
fruit and combine
thoroughly —~ [ get Brian to
do the job as is heavy work
vith a wooden spoon.

Prepare pans (J use two
bread tins and a small 6°
round tin), Grease them well
and line with heavy brown

paper.

Bake the cakes at 250’F
about four hours.

Don’t try to double the
recipe — it’s just too heavy

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to handle. | make two. bat-
ches.

Wrap the cakes in foil,
and then plastic bags and
store in a cool dark place for
a month.

A reader called to give me
a recipe — she’d found it in
the Edmonton Journal many

by Barbara McCreadie

years ago. F§l try it) but
haven't yet. it sounds abso-

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