Fruit cake from a magazine around 1980

anonymous
by

A friend lost her copy of a fruit cake from a 1970's or early 1980's issue of "Ladies Home Journal", or "McCalls"; she is not sure of the magazine. Her husband says its the best fruit cake he has ever had, very light due to the seperated eggs.

almost 10 years ago

Post Reply  New Topic

Replies

I'd go to the magazine's internet connection and work from there. It might still be listed in the magazine's archives. Failing that, I have an old recipe for "Mincemeat Cake" that is very good and I would be more than happy to share with you. No one in our family would eat fruit cake but would eat mincemeat cake.

over 9 years ago

Was this helpful?  

Is this the one she is looking for?

Ladies Home Journal Fruitcake
I found this recipe in the Houston Chronicle about 1985. It is from the ACC’s of Cooking cook book which the secretaries at Alvin Community College published. It was originally published in the Ladies Home Journal many years ago. Best if made by at least October to allow flavors to blend.
1 (1-lb.) jar mixed candied fruit
1 c. each: light raisins, dark raisins, coarsely chopped pecans*
½ c. chopped almonds (or pecans)
½ c. all-purpose flour
½ c. granulated sugar
½ c. firmly packed brown sugar
¼ c. softened butter or margarine
3 eggs
¼ c. peach brandy
¼ c. apple sauce
½ tsp. almond extract
1 c. additional sifted flour
¼ tsp. each: allspice, cinnamon, baking soda
In a plastic bag, combine candied fruit, 1 cup each light and dark raisins and pecans, ½ cup almonds and ½ cup flour. Toss to mix well. In a large bowl, combine ½-cup granulated sugar, ½-cup brown sugar and ¼ cup soft margarine or butter. Beat well until light and fluffy. Add 3 eggs and continue beating 2 minutes longer. Stir in brandy, apple sauce, and almond extract. Gradually add 1 cup all-purpose flour sifted with ¼ teaspoon each of allspice, cinnamon, and baking soda. Beat only until mixture is well dampened. Turn fruit and nut mixture into batter. Mix well with a large spoon. Spoon batter into prepared pans and bake in preheated 275º F. oven until cake is deep brown and a cake tester comes out clean when inserted into center, about 2½ hours for loaf size. When cake is completely cool, wrap in brandy-soaked cheese cloth, and then in foil; seal tightly. A metal cracker can is the perfect size to store it. Cake should be made by mid-October and left to age. Take out and re-soak cheese cloth with brandy every three weeks.
Note: 2 or 2½ cups of pecans and no almonds may be used if preferred.

about 3 years ago

Was this helpful?  

Comments & Related Links

0 links
0 comments

Add your comment


add name, location, website

0950b1033caa0b316388940656c1c36e4c66591f

Email alerts, login to receive email alerts when someone comments on this.

 

 
Custom Search
 
 

Recipe Review

Aloo Ko Achar (Potato Salad)

Photo of Aloo Ko Achar (Potato Salad)

A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.