Blast From The Past...1958 Mystery Fruitcake Recipe

Merry Christmas!

How many enjoy a thick slice of fruitcake?

How many hate fruitcake?

For you fruitcake lovers, I present to you the "classic" 1958 Betty Crocker Mystery Fruitcake recipe. Get baking!



Recipe

Ingredients:

White cake mix, prepared and cooled
1 cup each of candied pineapple, lemon peel, orange peel and citron, cut up
1 cup whole red cherries
1½ cup white seedless raisins
1 cup coconut, cut up
4½ cups blanched almonds, cut
1 box fluffy white frosting mix or 1 can fluffy white frosting

Instructions:

-Crumble cooled cake into a very large bowl. Add fruit and frosting to crumbled cake and mix.
-Pack tightly into a foil-lined 10 inch tube pan or two loaf pans. Cover cake with foil and chill in refrigerator at least 24 hours. Cake should be kept refrigerated.
-Slice with a sharp knife.

Yep, you can add some brandy to this recipe Phage!

a reply to: shawmanfromny

My mom always made a no bake fruitcake.
It was a recipe from carnation that used their evaporated milk. Must be from the 50's.
I still have the original print recipe.

I hated that fricken cake....
It was the nasty fruit that ruined the cake.
Eventually I replaced the nasty fruit with dates, raisins and dried cherries.
Now it's fantastic.

a reply to: shawmanfromny

I make an Irish Whiskey fruitcake.

Ok, so last year I overdid the whiskey-soaking part of it, but it was still good.

For those who "hate" fruitcake, this is the one to get: Corsicana from Collin Street Bakery.

a reply to: schuyler

Well, I don't know about their fruitcake, but their deep dish pecan pie looks like a winner!

originally posted by: drussell41
a reply to: shawmanfromny
I make an Irish Whiskey fruitcake.
Ok, so last year I overdid the whiskey-soaking part of it, but it was still good.

I didn't know such a thing exist. Now I need it. I hate you.

I have panettone in the kitchen. I'll soak it with whiskey and eat it as soon as I finish this post. Brb.....

From the deep south, I was raised on Claxton fruitcake. It's an old persons Christmas delicacy. And cheap. Used to be made with alot of bitter, fibrous citron but they caved in a couple decades ago. I like it. Your recipe looks delicious.

I make the fruitcake. Ours is more like a quick bread. It has raisins, currants, and citron in it along with nuts. When I inherited the recipe and the duty, I started playing with the way it's made.

This year, I added a shooter of brandy to the batter before baking and then continued to soak it with brandy nightly after baking. I hit the sweet spot with the booze -- just enough to be drunk, but not enough to be over-powering.

Now I need to start figuring out how to repair some of the other damage the Great Depression and war rationing did to it.

I like fruitcake of all kinds, at least I used to enjoy them. Off my diet now.
My mother made a fruitcake in the late 70's and early 80's that had gummy orange slice candy in it instead of citron, it was very good. I did like the Claxton's fruitcakes, but just about any brand were good. If they were too dry for my liking, they got a soaking of brandy or rum.

Recipe for the orange slice cake that sounds like the one my mother made:
A simple home cook