HISTORIC COLONIAL FRUITCAKE

 So with my sewing projects done for

 this week, I decided it still was not

to late to do some baking and to make 

some Historic Colonial Fruitcake.

Do you have any Pickled Watermelon Rind sitting around the cupboard?

Unfortunately, I always get it from House of Webster and would you believe that they have discontinued making it.  But, alas, I still found I have a jar!

So I spent my day baking today.

Here is the recipe:

HISTORIC COLONIAL FRUIT CAKE

Pickled watermelon rind was called American citron in the 18th century.  It adds its special flavor to this chock-full-of-fruits cake.  Bake this cake at 300 degrees for 45 - 50 minutes if using a 10" tube pan or if  making these using eight 4 1/2 x 2 1/2 x 1 1/2" loaf pans.

Here are the ingredients:  2 jars (10 oz. ea) pickled watermelon rind - drained, 1 carton (8 oz.) candied red cherries, 1 carton (8 oz.) candied pineapple, 1 -15 oz, box golden raisins, 2 cups slivered almonds (8 oz.), 2 cups chopped walnuts (8 oz.), 3 cups sifted all purpose flour, 1/2 tsp salt, 2 tsp baking powder, (reduce to 1 1/2 tsp in high altitude)1 cup (2 sticks) butter, 2 cups sugar, 6 eggs, 1/2 cup of brandy or orange juice. (I use brandy and also brush it on top after baking and once a week for about a month)

Thank you all for following 

 along with me on this blog!