A Vintage Christmas Card

cc20123lrgrVisiting authors are sharing stories, recipes and books. SO here’s one of mine.  Check it out. It’s is a favorite from the 19th century that my family demands for the holidays. Keeps well and beats a fruit cake hands down. Happy Holidays to you all. Image courtesy VintageHolidayCrafts.com

Southern Nut Cake (150+-year-old recipe)

4 C Chopped pecans
1 lb raisins + 2oz sherry

flour

2 C Sugar
1 C butter
6 eggs
3 ½ C flour (plain)
1 T cinnamon
1 T nutmeg
½ C milk
4 oz Sherry
2 tsp baking powder

Preheat oven to 250 degrees. Soak raisins in sherry until plump. Mix together flour and raisins. Lightly coat with flour and set aside. Cream sugar and butter together until fluffy. Add eggs one at a time while beating on low speed. Sift together flour and spices and add to butter while alternating with milk. Add fruit and nut mixture, blending by hand. Add sherry and baking powder.
Pour into well-sprayed or lined tube pan or in several loaf pans. Cook at 250 degrees for one hour, raise the oven temp to 300 degrees; and bake one more hour. NEVER open the open while you’re baking this. Stores well. Makes great gifts.  ENJOY!!

Tomorrow, Author Pippa Jay     Rita Bay

“His Obsession” Siren BookStrand, April, 2012
“His Desire” Siren BookStrand, May, 2012
“Into the Lyons’ Den” Champagne Books, August, 2012
“The Aegis” Champagne Books, April, 2013
“Her Teddy Bare” Champagne Book Group, Carnal Passions May, 2013
“Finding Eve” Champagne Books, September, 2013

 

 

 

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