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Fruitcake

I think Mom was curious what the fuss was all about regarding fruitcakes at the holiday season.  I’m sure she heard some of the wisecracks about them being used as a door stop or about them being re-gifted from year to year.  I found this clipping near German Fruit Bread clippings, so I’m betting she wondered how they compared.  Well, here is the recipe she likely experimented with to compare the two.  I’m still apprehensive about eating fruitcake. “The longer it stands, the better it becomes”…….like a year or two?

Fruitcake

(Here is) one we have been able to procure.  After mixing, all that is necessary is to press it firmly into a wax-lined mold and let it stand at least 36 hours before serving.  The longer it stands, the better it becomes.

Cook 1 pound prunes in scant amount of water.  Pit and dice. Blend with 2 cups diced candied peel (orange, lemon and citron) and 1 cup dates cut in pieces with scissors.

Cream  cup butter with 1 cup strained warm honey.

Blend
1 teaspoon salt
1 teaspoon allspice
1 teaspoon mace
1/2 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons vanilla

Combine with fruit mixture and let stand 1 1/2 hours to soften the fruit.

Blend 10 cups of graham cracker crumbs with 1 cup of broken nut meats (any kind).  Mix thoroughly with softened fruit mixture.  Place in a mold lined with waxed paper and press down firmly.  Let stand at least 36 hours before serving.

 

 

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