Thread Number: 37708  /  Tag: Recipes, Cooking Accessories
A OLD family recipe , 		[Down to Last]

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Post# 402141   12/7/2018 at 18:30 (1,959 days old) by kenkart ()        

And I mean OLD,,,This was my Grandads cousins recipe, Lillian Bridges lived her whole life in Catawba NC in the house where She was born, She passed at 90 in the late 80s, This was the fruitcake She made every year at Christmas, She had a electric stove, but ALWAYS did her baking in the big Home Comfort wood stove that sat beside the late 50s Kenmore electric, I remember going to visit as a small child and sitting at the kitchen table on a cold day eating this cake and drinking hot chocolate, Her older sister and her brother in law also lived there in the old homeplace,That was the warmest kitchen , I can still see it, Anyway, Grandmother wrote this recipe in the 50s from Lil, Here it is in Grandmothers writing, Born in 1902, look at my Grandmothers old fashioned letters.

Post# 402142 , Reply# 1   12/7/2018 at 18:32 (1,959 days old) by Kenkart ()        
Oops

 Here it is

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Post# 402143 , Reply# 2   12/7/2018 at 18:34 (1,959 days old) by kenkart ()        
Its EASY

 And good, but NOT as good as Lils because I don't have a Wood Cookstove which bakes totally different,


Post# 402182 , Reply# 3   12/8/2018 at 12:11 (1,958 days old) by human (Pines of Carolina)        
I think I need a shot of insulin after that...

 human's profile picture
My grandmother used to make fruitcakes by a similar recipe, albeit with a mid-'50s vintage GE oven, but she'd make them several months ahead and periodically infuse them with sherry so they were good and pickled by Christmas.

Post# 402212 , Reply# 4   12/8/2018 at 22:19 (1,958 days old) by kenkart ()        
Lil was not above!!!

 Pouring on a little rum or brandy now and then, I remember my Grandmother tried to keep me from getting a piece of cake one year because Lil soaked it in Brandy,,,LOL Momma let me have it! LOL Grandmother was a STRICT Baptist, one drop of alcohol and the pit opened straight to hell...LOL I emember she fussed at Lil over it, Lil you shouldn't use that old liquor,,,LOL

Post# 402232 , Reply# 5   12/9/2018 at 14:08 (1,957 days old) by human (Pines of Carolina)        

human's profile picture
LOL...I come from a long line of 'whiskey-palians' (Episcopalians) so that was never an issue for us.

Post# 402296 , Reply# 6   12/10/2018 at 15:51 (1,956 days old) by kirbylux77 (London, Ontario, Canada)        

kirbylux77's profile picture
Hans, that fruit cake looks delicious & scrumptious! I bet it's sure a lot better than those fruit cakes you buy in the grocery store :-)

Rob

Post# 402349 , Reply# 7   12/10/2018 at 21:37 (1,956 days old) by luxlife (Under a Pecan Tree)        
OH WOW!

 Hans!
I think you can probably appreciate my dilemma of translating old recipes and figuring out how to make the appropriate substitutions. I'm currently dealing with this because of my grandmother's recipe for "cheese straws" which calls for 2 jars of Kraft Old English and there's not a grocery in my commmunity that carries it! The last time I found it they were dusty and there was rust on the rim of the metal lid.

Post# 402473 , Reply# 8   12/12/2018 at 16:37 (1,954 days old) by kenkart ()        
YES

 I love the ones that say 10 cent pkg of chocolate LOL and such, many are written this way , and call for products no longer made, the biggest travesty is Miracle Whipped Margarine is no longer made and I have several recipes calling for it, nothing else works correctly, Especially in one pound cake recipe, It can be made with butter, but is never as light or perfect.

Post# 402504 , Reply# 9   12/13/2018 at 10:26 (1,953 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
I have old family cookbooks that

gottahaveahoove's profile picture
will say, "$.50 of peppermint"!
Some call for 'saleratus'....know what THAT is? BAKING SODA

Post# 402677 , Reply# 10   12/16/2018 at 11:02 (1,950 days old) by kenkart ()        
YEP

 That's right John, and another one is , butter the size of an egg or add flour to make a stiff dough or bake until done, no time or temp...lol I sampled the fruit cake and the next time I make it im leaving out about 9/10 of that rum flavoring, man you would get drunk if you ate much of it,,lol

Post# 402742 , Reply# 11   12/17/2018 at 04:20 (1,949 days old) by kirbyklekter (Concord,Ca.)        
Yep here too

 Have a lot of Grams recipes that call for butter the size of a walnut. Or place in "hot" oven. A hot oven was 400+degrees and a medium oven was around 350.Who knew? I made a Bacardi Rum cake, their recipe, to bring to a party. It called for both strength's of their rum, of course. The icing called for the 151 proof. Made it, was in a big hurry, just set it in an open box on the passenger's seat and off I flew. Rainy so hard I could barely see to drive. Now I'm on the freeway and my eyes start burning a lot. I'm thinking off gassing from the 151 icing. Just then I see the lights of a highway patrol car and pulled over. He tapped on my window with his flashlight and as he bent over to talk eye to eye, he said,"whoa, I don't have to ask if you've been drinking,wow!"He pulled me over for my tail light that flickers when it rains. I said I haven't had a drop of booze, I think it's this cake I made, it's making my eyes water. I held the box up for him to get a whiff and again he said "whoa" He said," get the light fixed and don't eat too much of that cake if you'll be driving afterward!" It was delicious but haven't made it since!

Post# 402749 , Reply# 12   12/17/2018 at 11:04 (1,949 days old) by Louvac (A)        
hey Hans!

 I had sent you an email. Did you get it?
Louis--Louvac


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