Recipe

This recipe was passed down through the Tubervilles for generations.
It has varied over the years, From Hickory Nuts to Walnuts, from raisins to Craisins

The piece of paper was really yellow and faded, but Maxine was able to make out a date of 1860 something. My Great Grandma Ella made it and taught my Mom.
My Mom always made two, One with raisins, One without. (My dad threw up at the site of a raisin)
When Maxine posted this recipe on her site, TheMaxineBrown.com I was so excited I called her immediately, She said, "I knew you would love it Sue, Now are you making it"
My answer is "Of Course"
My Mom varied it over the years but this is the original.

Great Grandma Ella Tubervilles, Old Fashioned fruit cake.

The recipe says, "Japanese Fruit Cake"

From the Recipe book of Bertie Tuberville. (Mama Brown to Most Country Stars)

 

 

Preheat oven to 350.

1/2 cup butter or good shortening

1 1/2cups sugar

4 eggs

2 cups Flour

1 cup Buttermilk

1 Teaspoon Baking Soda

1/2 Teaspoon salt

1 Tablespoon Good Vanilla 

2 Tablespoons Baking powder

1 Tablespoon each: Cloves, Cinnamon, and Allspice.

1 cup Hickory nuts, Or you may use Black Walnuts or English Walnuts. (I am stuck using English walnuts) Darn I want HICKORY. We called them Hicker Nuts)

1 cup Pear, or Peach Preserves  or Blackberry Jam.

1/2 cup raisins, (I will use Craisins)

 

Cream butter and sugar, Add Beaten Eggs.

Sift all dry ingredients together

Mix soda with Buttermilk.

Add dry ingredients alternately with the buttermilk mixture. A

Add nuts and preserves.

Mix well., Bake in three pans at 350 degrees,

Bake until Broom straw comes out clean. (In past years, the women had no tester, they kept the broom near the kitchen,  a Clean straw was plucked out, and used to test cakes)

No I never saw  my Mama do that. But that is the ways of the south.

Cool cake  and COOL!!! I mean American Ingenuity.

 

Frosting,

I large can Pineapple drained, (reserve juice)

1 cup sugar

2 egg whites beaten until stiff

1 box coconut. (they come in packages now)

Combine juice and sugar, cook until it spins a thread. Gradually pour the hot syrup into the egg whites, Beating all the time. The add 1/2 package of coconut.

 

Begin layering the cake, Spread some of the pineapple between the layers then add some of the icing between each layer.

Then some of the coconut. Cover entire cake with icing and coconut. Add pecan halves to the top.

 

You do not have to make this ahead of time, It will be eaten as soon as you make it, This can be frozen and that only enhances the flavor.