Recipe: Sharron Lee’s Classic Dark Christmas Fruitcake … with Pork Fat — 8 Comments

  1. I have been searching for a similar recipe that my great grandmother used to make and I think this will do nicely. The only difference is that she actually used ground pork in hers. I think I will give this a try with the fine, ground pork as part of the ingredients, and also as this recipe originally states with “pork fat” and no lean meat. Thank you guys for sharing. My great gm used to make these by the cupboard full right before Thanksgiving, put them in tins, and each week after baking pour some rum or whiskey over each cake, right up till Christmas. Daddy said folks came for miles around by horse and buggy to get a slice of granny’s fruit cake and a cup of hot coffee and celebrate the holidays. I can only imagine! It’s nice that you have the memories to go with the cake.

  2. Charla, glad to have helped! You might be able to modify this recipe to get something similar to what your GGma used to make. Yeah, the memories are the best part. I’m trying to make some memories with my own kids, and it seems to be working. 🙂

  3. Thanks Dave! Mom’s fruitcake was no ordinary cake and it is the BEST!! Imagine my surprise when I found this recipe on Google. That is a true compliment. It has been at least 15 years since I’ve had her fruitcake, but am surely going to make some this years. Making memories is the best part and mom and dad surely did leave a wealth of happy memories for all of us. Merry Christmas.

  4. 12-22-13 Dave, Hope you and your family are having a wonderful Christmas holiday this year. I don’t think Cindy know you’d posted this recipe a few years ago; and I guess I should have known that with Google and everything anyone in the world could see it. You’re detailed explanation is the best account of how to make these fruit cakes; and, yes, they were the absolute BEST – even Jay Leno wouldn’t be making is annual fruit cake joke of using this one as a paper weight! It’s been a long-time since I’ve had one, but can remember they taste so good I could eat an entire cake watching the weekend football games. Look to see you in 2014.

  5. 12-22-13 Dave, at the bottom of the recipe it says it was my Mom’s Grandmothers or older. So that would put this recipe around late 1800’s/early 1900’s because my Mom’s Mom was born in 1907. I’d say today the recipe could be about 100+/- years old. As you noted, I don’t cook and never will! I certainly don’t to the extent you do. PS – if you make another batch sometime, would you freeze one for me? 🙂

  6. Hi Rocky … I hadn’t thought about that, but I certainly would. The issue would be that they don’t have any preservatives, so refrigerating them would be a good idea anyway.

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