Eggless Fruitcake


CAKE:

• 2 cups sugar
• 2 cups buttermilk
• 1/2 cup butter or Crisco
• 1 1/2 teaspoon soda
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 3 cups flour
• 1/2 cup white raisins, lightly floured
• 1 cup English Walnuts, chopped

ICING:

• 2 cups sugar
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon vanilla

Instructions:
To make the Cake:
Mix all cake ingredients together and bake at 325 F for 25 minutes in 3 layers.

To make the ICING:
Boil the sugar, butter and milk together until it reaches medium/soft ball stage. Remove from heat, add 1 teaspoon vanilla and beat. IMMEDIATELY ice cake. Icing will be of a thin carmel consistency but will harden quickly. Cake is best if made 2 - 3 days before serving.

Sue Skelton (Joanie's Mom)

Personal note from Sue:
This is Mama Skeltons recipe. She made it every Christmas and I make it now to carry on the tradition. Joe can hardly wait each year for his sample "cookie". This cake is more of a spice Cake than fruit cake. I pierce each layer with a fork several times before adding icing so the icing can soak down into the cake.