1 tablespoon butter (2 cups more later)
1 tablespoon flour (3 cups more later)
3 cups flour
3/4 teaspoon baking powder
2 cups butter
2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup milk
2 9″x5″ loaf pans
Preheat oven to 350 degrees. Rub inside of pans with 1 tablespoon butter. Dust inside of pans with 1 tablespoon flour. Add3 cups flour, baking powder, and salt to medium mixing bowl. Mix together with whisk. Add 2 cups butter, eggs, sugar, and vanilla extract to large mixing bowl. Blend with electric beater set on cream or high. Blend ingredients for 5 minutes or until sugar/butter mix is light and fluffy. Alternate adding 1/3 of the milk with 1/3 of the flour/baking powder mix until all is used. Use low or blend setting on electric beater after each addition of milk or flour. Blend each time until everything is smooth.
Pour mixture into loaf pans. Bake for 1 hour at 350 degrees on until toothpick inserted into cake comes out clean. Let pan cool for 20 minutes. Gently remove cake from pan and let cool on wire rack for 1 hour more. Goes well with strawberries.
1) The ancients Celts celebrated the Beltane festival by lighting bonfires and rolling cakes down hills. A cake that didn’t break brought good fortune.
2) Ancient cultures sometimes celebrated weddings by breaking a big bread loaf on the bride’s head. I hope this practice died out before the invention of the baguette or the fruitcake.
3) 17th century English folk believed keeping fruitcakes under unmarried people’s pillows will give them sweet dreams about their spouses to be.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.