"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Granny Bowman's Fruit Cake Recipe

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This recipe for Granny Bowman's Fruit Cake, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Robbins
Added: Monday, November 24, 2008


3/4 lb. butter or margarine
1 lb. or 2 cups sugar
10 whole eggs
1 tsp. vanilla
1 lb. (4 cups) flour
1 lb. candied pineapple
1 lb. candied cherries
1 lb. nuts (walnuts & pecans)
1/4 lb. (or 1 can) coconut
1 lb. white raisins

Cream sugar and butter.
Add whole eggs one at a time.
Cream, add vanilla.
Add 3 cups of flour.
Add fruit and nuts, raisin's, and coconut to other cup of flour.
Then mix with other ingredients.
Mix well together.
Bake in stem pan, greased and floured well.
Put waxed paper in bottom of pan.
Bake at 250 for 4 hours.
Weighs 8 pounds!

Personal Notes:
Personal Notes:

This is my mother, Judy Hutchison's mother, Vella (Bilbrey) Bowmans' recipe. Granny made this every year for Thanksgiving and Christmas.




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