Grandmas Fruitcake

This is the recipe that my grandma brought with her when she & her fellowship went distant Russia in the earlier 1900″s.
As a baby around 1920′s or so, although living on a farm in Pennsylvania which at that time there were a fine total of folks who came from Europe, you wanted to be capable to do for yourself, she studied from her mom how to make a most tasteful lily-white yield cake, a lily-white fruitcake is a fruitcake that does not have any molasses, molasses which is really bitter, not having the molasses in the fruitcake supplies it a clearer color, this supplies it the name lily-white fruitcake.

This fruitcake in the days in which my mom lived as a baby with her parents this was only made during Christmas since the only time you might get walnuts, cherries, & many else components was in the autumn of the year, remember today they did not go to the shop to purchase what they needed, they had to grow them, raisins were dried by the folks themselves, they even had to shell their personal walnuts, & candy their personal cherries, & such the pineapple & coco I do think they must have purchased.

To keep with tradition the only time of the year that I make or trade this fruitcake is during the Christmas holidays, & In my brain you can’t get a finer fruitcake. Here we go today tuck up your components & set them on your table, all components need to be at room temperature.

1 pound butter
12 eggs
1 lb. sugar
1 pound flour
1 pound lily-white raisins
1 pound walnut meats
1 lb. blooad & light-green candied cherries
1 lb. bakers flaked coconut
1 lb. candies pineapple
1 tablespoon of baking soda dissolved in cupful warm water
2 cups brandy–any brand

Soak the raisins, walnuts, cherries, coco & pineapple with 2 cups brandy nightlong in a stainless steel bowl.
In a 5 quart mixing bowl cream butter & sugar, then enlarge eggs slowly, then enlarge your flour & immingle well, enlarge the baking soda & water & mix a min. more, enlarge all else components & mix till well blended.
Now you are going to bake it in a 2 pound pan, or in the pan of your choice, foil or stiff pan, course the pan with wax paper or baking paper or finer thus far a pan liner the sized of the pan. For a 2 pound pan, Place 1 pound twelve ounces of the mix in the pan & layer it with a spoon, do not bang it on the table. Bake it in a 350 level preheated oven for 1 hour to 1 hour twenty minutes, depends on your oven & how brownish you need it.
It’s done when a selection is put in the middle & it comes out clean. Let it cold on a rack for a although & then sprinkle it with 1 ounce of brandy & then different ounce when it is cold & then pack it distant for about 3 days in your refrigerator & then enjoy it.