Here we come with fruit cake recipe number two, one that Gram came up with on her own apparently. Maybe this is the one my sister made? Who knows, I can only guess that any fruit cake will keep better with the addition of bourbon.
Fruit Cake – my own devising
10 graham crackers, crushed
1/3 c wine
1/2 c light Karo
1 tsp lemon juice
Put into saucepan and cook 2 or 3 minutes until mushy
Add:
1 c mixed peels
1 c raisins
1 c currants
4 rings candied pineapple
3/4 c pecans
Stir well & heat a little. Put in smallest size breadpan, which has been well buttered. Refrigerate for several hours – then to turn out, heat bottom of pan and run spatula along sides of pan. Makes a 2# cake. Top may be decorated with pineapple rings, cherries, nuts, as desired.
You have to realize that Gram’s smallest bread pan is probably the size of your regular bread pan. She had some that were about 12 to 13 inches long. It does not go in MY small pan, i.e. a mini. It takes 3 mini’s to hold the ingredients of a standard bread pan.