3/4 c Butter
1 c Sugar
1/2 c Molasses
1/2 c Grape juice
3/4 c Sour milk
1 c Blackberry jam
1 c Watermelon rind preserves
1 c Fig preserves
3 c Plain flour
4 c Pecans; chopped
2 ts Soda
8 Eggs
2 sm Raw apples; chopped
1/2 ts Salt (opt.)
1 Raisins
1/2 lb Candied pineapple
1 lb Candied cherries
4 ts Cocoa
1/2 cup of each). Mix the above, cook in a greased iron
skillet with wax paper lining, cook on 300 degrees. This cake freezes well. My mother made 3 of the above cakes shortly before Thanksgiving, one was cut for Thanksgiving, one for Christmas and one for New Year’s. They were placed in a cupboard on the back porch. As we brought in the wood for the night it was stocked on the porch near this old cupboard. (My mother’s Grandmother Curtis, Granny was a descendant of Richard Curtis the first Baptist Preacher in this area from South Carolina). My what an aroma! And the taste was there too. Mother of Ilda Jackson, Hazle White Ruby M. Pray —–