In our AceWriter’s group, Oris George is better known as shy guy. Today, SECO Recipes dubs him King of Fruitcakes! He shared this tasty recipe; let us know if it still bakes up as deliciously as it did 70 years ago!
“…looking through a box of my mother’s stuff this morning I found this Fruit Cake recipe. The date on the page reads March 1850. This was my great, great grandmother’s recipe. My mother and my grandmother always made this fruit cake.
Thought you’d enjoy it.”
1 lb butter
3 cups sugar
1/4 cup pure cane syrup
4 lbs seedless raisins
2 lbs currants
2 pounds citron
1 orange, juice and grated rind
1 lb shelled almonds (blanched)
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 ounce rose water
Ø -Blanch almonds and beat to paste with rose water.
Ø -Chop fruit and other nuts fine, sprinkle with flour.
Ø -Add all the batter of butter, sugar, flour.,sugar, spices.
Ø -Pour into two pans buttered, floured, lined at bottom with heavy brown paper.
Ø -Slow oven, about four hours.
Ø -Straw test is safest.
Ø -When cool, wrap in muslin cloth and put in dark place to mellow.-One pound of shelled pecans.
Sometimes my mother would add some candied cherries.
If nostalgia warms your heart, read Oris’ new book, Along the Backroads of Yesterday, fresh from the printer this spring.
If you are local to SE Colorado, you’ll have the privilege of visiting with Oris at his next book-signing, April 30th in Las Animas, Colorado at Java Jackie’s Coffee Shop, 239 Bent Ave., between 2 and 4pm. Of course, if you ARE from SE Colorado – you’ll be in Las Animas anyway for the annual Santa Fe Trail Day celebration.
Now…if you need some clarification on some of the above seemingly strange recipe terms such as slow oven and straw test or rosewater, please feel free to contact Oris on his website, www.orisgeorge.com. Oris is an expert on the 1940′s and such; he’ll be more than happy to accommodate your questions.
Also, we encourage comments here, as it can quickly become a forum of interesting recipe and idea exchanges. So feel free to post a comment; ole Oris pops over here quite often and would gladly add his $.10! And Jan will jump in as well.
Please let us know when you try this recipe and how it turns out.