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Category: - Author:- Contributor:

HELEN'S WHOLE FRUIT CAKE

Ingredient:

1 c. sugar
1 tsp. baking powder (rounded)
1 c. flour
1 lb. whole dates
1/2 lb. candied cherries, green & red
2 c. English walnut meats
1 c. Brazil nuts (whole)
4 egg yolks, beaten
1 c. sugar
1 tbsp. brandy flavoring
1/2 c. orange juice or apricot juice
1 tsp. vanilla
4 egg whites, stiffly beaten

Direction:

Sift together sugar, baking powder and flour. Add whole

dates, cherries, walnut meats and Brazil nuts. Add 4 egg

yolks, 1 cup sugar, brandy flavoring, orange juice or apricot

juice, and vanilla. Mix all together real good. Fold in 4

stiffly beaten egg whites. Pour into tube pan, greased and

floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak

cheesecloth in brandy. Wrap cake in cheesecloth, then in

foil. Glaze and decorate with candied cherries. Optional:

1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel.

Mother of LaVona & LaVelda Richmond

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.