Thank you to my Aunt L for sending me grandma’s Recipe for Christmas Cake..

Here is Grandma,s recipe…   In a Large bowl….1 cup butter — 1 1/4 cups packed Brown Sugar,   Cream together
             Beat in separately 6 eggs    –  1/3 cup strong cold coffee –1/4 cup molasses or corn syrup  Let stand.

3 cups flour-1 1/2tsp Baking powder,,,1/2 tsp salt  -1 1/2 tsp cinnamon   –1/2 tsp nutmeg, and ginger–1/4 tsp cloves  –1/4 tsp allspice.

3 1/2 cups seedless raisins,   1 cup currants–1 1/2 cup mixed cherries  –1 cup almonds or walnuts–1 cup chopped dates..1 1/2 cups glazed mixed fruit and 1/2 cup walnuts or peel..

Method…In a large bowl mix nuts and fruit together   pour 1/2   cup of rum or brandy over it  and let stand overnight.. next day when you start your cake. TAKE ONE CUP OF YOUR FLOUR AND DREDGE FRUIT WITH IT.

  cream together sugar and butter then add eggs one at a time then add coffee and molasses.  COMBINE dry ingredients together in smaller bowl…  ADD dry  to creamed and beat..  POUR over fruit mixture   MIX well using your hands  and put into pans that have been lined with brown paper  ( I use meat wrapping paper butter both sides)    BAKE  at 275 degrees for 2- 2 1/2 hours.. Put pan with water in oven under baking dishes…wooden tooth pick or whatever will come out clean when done..

If you double this recipe and then put it in your roaster to cook.  It will take 4 hours  at 275 degrees after your cakes are cooked. cool till cold..poke holes in the top and sprinkle with brandy or rum -wrap in cheesecloth and then foil and put in cool place…every week unwrap and sprinkle with more booze. or you can soak your cheesecloth in booze and then wrap your cake.  whatever works best

I went on the hunt to find all the fruits and will share photos of the results. Looking forward to fruit cake for Christmas.

Ps, auntie says today to remember that you don’t put your cake in the fridge or freezer, until after at least a month in the dark cool place or even better not till after christmas..