Recipes from the grandmas
Directions from https://www.tasteofhome.com/recipes/lemon-custard-cake/
1 10 inch angel food cake
1 3.4 ounce package instant lemon pudding mix
1 1/2 c cold milk
1 cup sour cream
1 21 ounce can cherry or other pie filling
Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.
1 cup dried dates, sliced
1 cup seedless raisins
2/3 cup butter or oleo
1 1/4 cup brown sugar, packed
1/4 cup dark molasses
1/2 cup hot water
2 eggs
1 pound (2 cups) fruit and peels *
1 cup chopped nuts
3 cups all-purpose flour, sifted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
*It looks like you can buy it this way?
Combine dates, raisins, 2/3 cup butter/oleo, brown sugar, molasses, and water. Boil gently for 3 minutes. Cool in a large mixing bowl, then beat in eggs. Add the fruit and peels and chopped nuts.
Sift the dry ingredients together, then add them gradually to the fruit mixture, beating well after each addition. Pour into a 9 inch tube pan lined with greased parchment paper.
Bake at 275° for 2 1/2 hours or until tester comes out clean. Remove the cake from the pan and cool thoroughly. Wrap securely in foil and store in a clean air-tight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks.
Melissa’s Comment: I was worried about the “Age for 3 to 4 weeks” and “will store well for 6 weeks” since there is no alcohol in this fruitcake recipe, but here is an article from King Arthur Flour: https://www.kingarthurflour.com/blog/2016/11/03/fruitcake-timeline that implies this is ok. Maybe I will attempt this recipe this year! Carry on!
