- 1/2 pound figs, chopped
- 1/2 pound dates, chopped
- 1/2 cup citron
- 1 cup nuts
- 1/4 pound suet, chopped very fine
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter
- 2/3 cup sugar
- 3 eggs
- 1/2 cup buttermilk or sour milk
- 1/4 cup fruit juice or wine
- Grease well two or three coffee cans with tight covers.
- Cut the fruit fairly small.
- Break nuts coarsely.
- Chop suet fine.
- Sift some of the flour over the fruit and combine the rest with the salt and baking powder, soda and spices.
- Cream butter and add sugar gradually.
- Beat eggs well and add to butter/sugar.
- Add dry ingredients alternately with liquid, beating well.
- Stir in fruit and nuts, and mix well.
- Fill molds 2/3 full. Cover tightly and steam 2 1/2 to 3 hours.
- Test with a cake tester to see if done.
- Recipe doesn’t say when to add the suet. Guess is step 9.
via Virginia Goucher Lehman
Recipe in Lillian Davis Goucher’s handwriting
(4.00 out of 5)