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
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
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
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
I ended up with a fairly good tasting salmon loaf, but had to make some adjustments to the recipe. 2 cups of salmon is not 7 1/2 oz, as stated. I used a 15 oz can. With the amount of liquid in this, 12 crackers is not enough. I doubled the amount. Next time I would cut the amount of liquid instead, since it had too much of cracker texture. I would either drain the salmon, or cut the milk to 1/4 cup and the egg to 1.
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