Sherry and Marshall share traditions and stories from pioneers on how they celebrated Chirstmas.

This show's bonus:

Fruit Cake

Makes 1 cake

1 cup butter

1 cup brown sugar

1 cup molasses

4 eggs, beaten

3 cups flour

1 teaspoon cinnamon

Pinch of salt

1 1/2 teaspoon cream of tartar*

1 teaspoon baking soda*

½ teaspoon nutmeg, grated

1 cup milk

2 teaspoon brandy

2 lb. raisins

Rum flavoring, optional

*substitute 2 teaspoons baking powder

In a large bowl, cream the butter and sugar together. Add the eggs one at a time and then the molasses and mix until blended. In a separate bowl, combine the dry ingredients and stir.

Alternately, beginning and ending with the flour, add the flour and milk; stirring after each addition. Beat for an additional two minutes.

Pour into a greased and floured loaf or ring pan and bake at 350 for about one hour and 20 minutes. Check with a toothpick. Soak with some rum flavoring if desired.

Recipe adapted from the San Francisco Bulletin, 1879

Fruit Cake

Makes 1 cake

1 cup butter

1 cup brown sugar

1 cup molasses

4 eggs, beaten

3 cups flour

1 teaspoon cinnamon

Pinch of salt

1 1/2 teaspoon cream of tartar*

1 teaspoon baking soda*

½ teaspoon nutmeg, grated

1 cup milk

2 teaspoon brandy

2 lb. raisins

Rum flavoring, optional

*substitute 2 teaspoons baking powder

In a large bowl, cream the butter and sugar together. Add the eggs one at a time and then the molasses and mix until blended. In a separate bowl, combine the dry ingredients and stir.

Alternately, beginning and ending with the flour, add the flour and milk; stirring after each addition. Beat for an additional two minutes.

Pour into a greased and floured loaf or ring pan and bake at 350 for about one hour and 20 minutes. Check with a toothpick. Soak with some rum flavoring if desired.

Recipe adapted from the San Francisco Bulletin, 1879