Eastern Shore of Virginia Recipes


Provided by Priscilla C. Beachboard


Recipe By     : Mary Pusey Bounds

Serving Size  : 12   Preparation Time :1:30

Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      cups          sugar

     2/3  cup           butter

   3                    eggs -- beaten

   3      cups          flour -- sifted

     1/2  teaspoon      salt

   2      teaspoons     baking powder

   1      cup           milk

     1/2  teaspoon      lemon extract

     1/2  teaspoon      vanilla

   1      package       coconut -- frozen, grated

     1/4  teaspoon      cinnamon

     1/4  teaspoon      allspice

     1/4  teaspoon      cloves

     1/8  teaspoon      nutmeg

     1/4  cup           walnuts, black

     1/4  cup           raisins

     1/4  cup           citron

Grease and flour three 8-inch pans. Cream butter and sugar; beat in eggs. Combine sifted flour, baking powder and salt. Add dry ingredients to creamed mixture in three parts, alternating with milk. Add lemon and vanilla.

Remove one-third of the batter to a separate bowl. Stir in spices, walnuts, raisins and citron which has been cut fine.

Bake the fruitcake layer and two yellow layers in a 350 degree oven for 25 to 30 minutes. Cool on racks. Ice with 7-Minute Icing (see recipe), placing the fruitcake layer in the middle. Pat coconut into fresh icing on top and sides. Store in a cold place.

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Suggested Wine: Sherry or homemade grape

NOTES : Black walnuts mature and fall in late October. Because removing the husks is such a messy chore, they were often spread in a farm lane where passing wheels broke them away. The resulting rough little black wooden balls were stored in a basket in pantry or barn or attic to dry for several weeks until needed at Christmas. In order to crack the nuts, each walnut was placed on a brick or stone and whacked hard with a hammer, the broken pieces revealing tiny intricate tunnels containing the nut meats. Pointed nut picks were used to coax the rich walnut pieces from their hiding places.

Do you have Eastern Shore of Virginia family recipes you would like to share with readers of this web site? If so, please e-mail them to Jack Burn jackburn@swva.net . Thanks

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