The roots of Kenmore Presbyterian Church run deep in the City of Buffalo, the Village of Kenmore, and the Town of Tonawanda. On April 6, 1877, Miss Ada Chalmers began a Sunday School with six in attendance. This Sunday School met in an old log house on Amherst Street near Delaware Avenue. Then, it moved to an unoccupied house on Amherst Street and became a mission of Westminster Presbyterian Church. Next, it met in a P.S. 21 on Hertel Avenue where it remained until Christmas 1887 when it moved into a former tavern on the corner of Hertel and Delaware Avenue.
The Superintendent of the Sunday School, Henry S. Larned expressed hope that the Sunday School would evolve into a chapel. This hope saw its fulfillment in 1890 when Kenmore developer, Louis P.A. Eberhardt donated a site on the northeast corner of Delaware and East Hazeltine Avenues to establish the Kenmore chapel. Westminster Presbyterian Church accepted the offer and the Kenmore Chapel was dedicated in 1891. It served as a mission church until November 22, 1894 when 34 persons requested the Presbytery establish Kenmore Presbyterian Church. The presbytery installed the Reverend George Marsh as the church’s first pastor and the congregation elected three elders.
The church worshipped in the original wood frame church until February 1926 when the current church building was dedicated. In 1948, the church added a second building to provide more educational space, two pastor’s studies, additional offices, and a dining room and kitchen. Also, at this time, the church purchased a new pipe organ by the Schlicker Organ Company. In 1963, the church expanded again, tearing down the gym to erect an educational building. During this time, the sanctuary underwent a major renovation.
https://www.kenpres.org/history
I’ve already gone ahead and posted this recipe on reddit and there was a concern raised about raw eggs. It looks like the eggs can be optional, so you can decide your own acceptable risk of using raw eggs and it won’t super affect the final product.
I’ve already posted this on reddit- one concern someone raised is that the recipe requires a raw egg yolk in the cream. I have found other versions on the web and it looks like the yolks are optional (in case you are concerned about the minor risk of salmonella)
Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollen fruitcakes.
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.
