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DODD Manor - Kitchen

[Revised Jan 8, 2004]

[Angel's Fruitcake]  [WW II Devon Pastie]  [Welsh Rarebit]

This is a recipe for an ANGEL's FRUITCAKE
  • 3 cups all-purpose Flour
  • 1 1/2 cups of Sugar
  • 1 1/2 tsp Baking Soda
  •    3/4 tsp Salt
  •    3/4 cup Margarine [softened]
  •    3/4 cup Shortening
  •    2/3 cup of Orange juice
  • 9 Eggs
  • 2 1/2 cups (16 oz) candied Cherries [halves]
  • 3 cups (15 oz) golden Raisins
  • 2 cups (12 oz) candied Pineapple
  •    2/3 cup (4 oz) candied Citron [cut up]
  •    2/3 cup (4 oz) candied Orange peel [cut up]
  • 1 1/2 cups (8 oz) blanched whole Almonds
  •    3/4 cup flaked Coconut [optional]
  • 2 cups (8 oz) Pecan halves
  • To Make:


    Heat oven to 275 degrees F. Line 2 loaf pans [9"x5"x3"] or miniature loaf pans, with aluminum foil, then grease the foil.

    Beat all ingredients except fruits and nuts in a large mixer bowl on low speed , scraping bowl constantly (30 seconds). Beat at high speed, scraping bowl occasionally (3 minutes). Mix batter into fruits and nuts in a large bowl.

    You can add 1 cup of the 3 cups of flour to coat the fruit & nuts with, so that the batter will not cause fruit to stick into bunches.

    Spread into pans. Bake until wooden pick inserted in center comes out clean.

    9"x5"x3" LOAF PANS at 275 degrees F. for 2 1/2 to 3 hours
    MINIATURE LOAF PANS at 275 degrees F. for 1 to 1 1/2 hours

    If necessary cover with aluminum foil during the last hour of baking to prevent excessive browning.


    Remove from pans. Cool on wire racks. Wrap in plastic wrap or aluminum foil and store in refrigerator 3 to 4 weeks (or freeze).

    In loving memory of Mrs. Edna Johnson (1909-1993), who is now a great angel in heaven.

    This is a recipe for a WW II Devon Pastie:
  • 3 medium Potatoes [preferably 'Yukon Gold']
  • 1 medium Onion
  • 1 sprig of Parsley
  • 1/2 cup Devon cream [near sour] **
  • 3 cups flour 
  • 1 cup Suet [ground fine] 
  • 1/4 cup Lard 
  • 1 teaspoon Salt 
  • 1 dash of Pepper
  • 6-7 tablespoons cold Water 
  • 1 Egg
  • ** you can substitute 1/2 cup of Milk & 1 Egg
  • To Make:

    Blend lard into flour. Add suet, then cold water. Roll dough out.

    Add half inch layer of finely sliced potatoes, seasoned with salt and pepper and cover this with part of the Devon cream. Then add a layer of finely chopped onion. Add the parsley and remaining Devon cream, season again. Fold dough over, crimp edges. Slit top, put on a greased cookie sheet, Baste the pastie with the beaten egg and bake at 400 degrees F for 1 hour.

    If you have any question's ask your Mom, I did.


    This recipe was made this way because of the rationing in World War II, and was baked at "Payne's Bakery" at Otterton, Devon, England in their large brick ovens.

    This is a traditional recipe for a Welsh Rarebit

    • 4 oz grated hard cheese 
    • 3 tablespoons of milk 
    • A little mustard 
    • A tomato (or two, as you prefer) 
    • A thick slice of toast (or whatever sort of bread you prefer) 
    To Make:

    Mix the cheese, milk and mustard and spread thickly over the toast. Make sure the edges are covered, so the bread does not burn. Cook under a hot grill until bubbling and starting to brown. Slice the tomato and put a couple of slices on top, and re-heat briefly.

    Toast your bread in front of a fire with a toasting fork for added flavor.

    Serve with the remaining tomato slices on the side, with salt & pepper.

    NOTE: There is an English abomination of this recipe in which beer is used. If you must use beer, keep it for washing your hair!

    Of course you need a good stove to bake all these great recipes in, so we use an AGA cooker, the world's most perfect cooker.

    A great  place for more recipes can be found in this  On-Line Cookbook and try Today's recipe.

    Dodd Manor