Old Fashioned FRUIT CAKE! VINTAGE Recipe From 1944!

This old fashioned fruit cake comes from the Woman’s Home Companion Cook Book which is from 1944. You can use whatever fruit and nuts you want in this recipe however I really like the combination called for in the recipe. A tube pan 9 inches in diameter or a round pan 8 inches in diameter, 3 inches deep are perfect sizes for the full recipe.

2 cups flour
1 ½ cups white raisins
¾ cup thinly sliced candied citron
1 ½ cups sliced candied cherries
1 ½ cups blanched, chopped almonds
1 cup shortening
1 cup sugar
5 eggs
½ TSP orange extract
½ TSP lemon extract
½ TSP rum extract (optional)

Sift flour, measure, sift again, add fruit and nuts. Cream shortening and sugar together until light and fluffy. Add eggs, beat thoroughly then add extracts. Add flour and fruit mixture. Stir thoroughly. Turn into a pan or pans that have been greased and lined with parchment paper so that it fits smoothly. Cover with parchment paper that extends about an inch over the edge and tie tightly. Steam for about 3 ½ hours (keep checking water levels so it doesn’t all burn off). Remove from steamer and cover with glaze and decorate with fruits and nuts. Bake in a 250F oven for about 1 ½ hours. When done, remove from pan and remove all parchment paper. Brush remaining glaze over cake while still warm. Wrap in parchment paper and store in an airtight container. If desired, wrap instead in a clean cloth and spray with brandy occasionally (recipe suggests once or twice a month). Makes about 3 ½ lbs of cake.

Sugar Glaze

½ cup sugar
1/3 cup corn syrup
1/3 cup water
2 TBSP lemon juice

Combine sugar, corn syrup, and water in a pan, place over low heat, and bring it slowly to a boil. Boil 2 minutes. Add lemon juice. Spread while warm.

Music curtesy of Epidemic Sound:
Artist: The Snowy Hill Singers
Song: Santa’s Little Helpers (Instrumental Version)

[TastesSoMuch]

Are you a fan of fruit cake? What is your opinion of this controversial delicacy?

[juliewilbur]

I make mine the weekend after thanksgiving... READY for

[CatherineBlaine-ow]

Ive seen many fruit cake recipes from this era. they all had cinnamon. nutmeg and ground cloves. Ive never seen fruit cake without these, also added salt. My mother in laws recipe called for 1 lb of red candied cherries one of green cherries and 1lb pineapple and 1 lb dates. I made one of these and it weighed 11 lbs. There was not any citrus in it. It tends to leave a bitter taste in it. This cake was delicious but I have learned many people don't like fruit cake. I am 75 years old and I love fruit cake. Your recipe seemed much easier. I think I will try it.

[christianeupton]

Looks great, Molly! Hope you had a great holiday.

[annettenichols]

This brought me to your channel. I made it today and smells just like my mom’s recipe. I know I’m a little late to bake it for Christmas, but I’m looking forward to my first bite. I skipped the glaze and soaked two loaves in orange juice and one in captain Morgans rum. Skipped the stawberry and added a scant half tsp of salt. Additionally my mom always served with hard sauce which I will make for serving. I have tried buying fruit cake in the last few years which all were fails because they were way too sweet for my liking, and haven’t seen a recipe until this one that looked remotely close to what I wanted…like mom used to make. Thank you! New subscriber!! 😊

[mswyman]

That fruitcake looks delicious! I have my grandmother’s Household Searchlight Recipe Book from 1936 that has a dark fruit cake, light fruit cake, applesauce fruitcake & a soft fruit cake recipe. She was Christian Science so no alcohol which probably is the key to a good fruitcake. Enjoyed your video- keep baking vintage!

[allenbolsinger]

Never had fruit cake but I may have to try yours now that I have seen it. 😋

[cathy]

Canadian here. My mom had over 20 different fruit cake recipes; dark, medium and light. We love fruit cake. Make one for every Christmas. I have never steamed the cake before baking it. We always use loaf tins. Can't find the candied pineapple for the recipe I will make.

[amandapablo]

We put a pan (layer cake pan) sitting on bottom rack and filled half way with water. I never put it in big container. The steam does the same thing and you better access to the cake. I have never used wax paper, but we used Crisco to coat pan and then sift flour on pan coated in Crisco. Knock out excess flour buy bumping bottom of pan. Add the cake batter and cook around 275-300 it depends on your oven. Some do not bake evenly or true to degrees

[rwnf-lv]

I have my mother's cookbook, that is the same one as yours, just a different year. Please make more recipes from this book

[beverleyjaipal]

Please share more recipes from 6our book....

[maryrose]

This looks like a cross between a Christmas pudding and a Christmas cake 😅. It looks great. I normally just bake my cake in the oven. I don’t think I have a big enough pot to steam it. Did the recipe specify a Bundt tin? Just wondering if you will bake this again this year?

[happysmile]

Have you ever soaked nuts for weeks before making cake? Lovely video

[revecarodriguez]

In the ‘70’s when I was in high school the band would sell oranges, grapefruit, apples, mixed nuts & fruit cakes ! They were awesome, the benefits of this was to help us on our band trips . The fruits cakes came in round tin containers, small were logs, medium & large were round, but it was the best tasting fruit cakes we’d ever tasted ! Everyone in our family loved, I’ve bought some from stores, no match, awful taste, I’m going to try your recipe, may have to tweak some in the fruits, but that’s all !

[carolemullen]

Do I do something different for high (6500) altitude?

[littleme]

You can add more nuts. Just use all the almonds. lol.