Recipes from
The Pennsylvania Colony of Nebraska Historical Society

Home | About us |Museum Project | Heim Cemetery | Dawson, NE | Fundraising | Genealogy
Stories | Recipes | For Sale |Annual Picnic | Links | Membership | Members Only | Terms |
 
 

- Penn Colony Cookbook
600 new and old recipes from colony cooks. Add this book to your collection
Click here to order.

"Colony Cookin'"
 

 

 

Holiday Magic

Bob Williamson

The Holidays are coming up and this season calls for special touches…in home decorating, entertaining and, of course, in foods for the family and friends.  Many of the tried and true German recipes are already in our recipe section so this month we add some recipe ideas which you good cooks might like to give a try.

“Light Old German Fruitcake”

Sift together in large 4 quart bowl:  4 cups flour, teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon of nutmeg.

Add: 4 six-ounce cans (7 cups) whole pecans,  1 cups chopped candied pineapple, 1 cups candied cherries, 3 cups golden raisins.  Mix until all fruit and nuts are well coated with dry ingredients. Set aside.

Cream: 1 cup butter, 2 cups sugar, creaming until light and fluffy.

Add: 6 unbeaten eggs, one at a time, beating well after each, and 3 tablespoons of Brandy Flavoring.  Add to the fruit mixture.  Mix well to combine.

Turn:  into one 10 inch tube pan, two 9x5x3 inch pans, or four 1 lb. coffee cans lined with aluminum foil, filling pans two-thirds full.

Bake: in slow oven (275 degrees): 10 inch tube pan 3 hours, two 9x5x3 inch pans or four 1 lb. coffee cans 2 hours.  One half hour before cake is done, brush top with honey or light corn syrup.  If desired, decorate with fruit and nuts. Return to oven to finish baking.

Cool: cake completely.  Wrap tightly in foil and store in cool place for several weeks to allow flavors to blend and mellow.

HAPPY HOLIDAYS

 
Top of Page
Pennsylvania Historical Society of Nebraska Copyright 2012