"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for MOIST FRUIT CAKE, by , is from PONTHIR BAPTIST CHURCH & VILLAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, November 14, 2008


4oz(100g) hard margarine
8oz(225g) soft brown sugar
1lb(450g)dried mixed fruit
1/4 pint(150ml) water (or sherry)
2 eggs beaten
8oz(225g) self raising flour

Line an 8 inch cake tin with a double sheet of greaseproof paper and some tin foil or brown paper on the outside.

Preheat the oven to 300F(150), gas mark 2.

Put the margarine, sugar, fruit and water or sherry into a saucepan, bring to the boil and simmer, covered, for15 minutes.

Allow to cool, then add the eggs and flour and turn mixture into the tin.

Bake for 1 1/2 to 2 hours, until the cake is brown on top and beginning to come away from the sides of the tin.

N.B. If you find 8oz sugar too sweet, then substitute 4oz with dried fruit.

This is a wonderful boiled fruit cake and is a great substitute for a Christmas Cake.
For special occasions I use sherry instead of water which gives the cake a real richness.




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