We've all received one of those terrible canned fruitcakes as a gift,
but here is one you'll be proud to bring out and share with friends or give as a gift. I'm not crazy about fruitcake, especially the dark ones with more fruit than cake, but I love the the ones made from this recipe. It came from a cookbook of Favorite Recipes of Home Economics Teachers. I taught Home Economics for 30 years in Texas and we sold these cookbooks back in the 60s and 70s. I've used this recipe since 1970. The first time I made it my daughter was a baby and I've been hooked ever since.
1/2 lb. candied pineapple
1/2 lb. candied cherries
1/2 lb. raisins1/2 lb. chopped dates
4 to 5 oz. candied orange peel or sliced candied orange slices
2 lbs. shelled pecans
1/2 lb. shelled walnuts
5 C. flour
1 & 1/4 lb. oleo
2 C. white sugar
1 C. brown sugar
3/4 t. soda
1/2 C. molasses
3/4 C. apricot preserves
3/4 t. cloves
3/4 t. allspice
3/4 t. nutmeg
3/4 t. cinnamon
Cut fruit; dredge fruit and nuts in 1/2 C. flour. Cream oleo & sugars; add eggs, and beat. Mix soda and molasses; stir into sugar mixture with preserves. Add flour and spices (sifted together); add nuts and fruit. Grease two tube pans; line with waxed paper. Grease paper. Turn batter into pans; put pan of water on bottom shelf of oven. Bake 4 hours at 250 degrees.
I use my turkey roaster to mix this all together as it's the largest thing I have. Nothing else seems big enough.
I hope you'll give it a try and your family enjoys it as much as mine does.
Merry Christmas to you and your!