Betty Crocker Fruit Cake SheetThis is a large, full page pullout from a magazine. I believe the back cover? Paper is thick and somewhat glossy. Very worn and well used. Undated, picture on back suggests 1960′s?

Betty Crocker says: “Choose the FRUIT CAKE you like best–all 3 from one basic recipe!”

The choice is yours! There’s a Santa’s packful of good things in all three rich, luscious fruit cakes. They’re wonderfully moist, too–slice easily after only one week’s storage.

The making is easy–Betty Crocker’s tested fruit cake recipe sees to that.

And results are certain when you use this recipe with Gold Medal — the flour it was made for. Since 1880 Gold Medal’s fine, dependable qualities have helped make holidays merry with luscious fruit cakes and festive bakings of every kind. This year, let Gold Medal Flour do the same for you.

Betty Crocker’s
VARIETY FRUIT CAKE

(Be sure to use Gold Medal Flour)

ELEGANT WHITE FRUIT CAKE

Preheat oven to 275° (slow).

Mix together . . . 1 cup cooking oil such as Wesson; 1 1/2 cups sugar; *4 eggs

Beat vigorously with spoon or electric mixer for 2 minutes.

Sift together . . . 2 cups sifted GOLD MEDAL Flour; *1 tsp. double-action baking powder; *2 tsp. salt

Stir in oil mixture alternately with . . . **1 cup pineapple or apple juice

Mix . . . 1 cup more sifted GOLD MEDAL Flour

into . . . 1 cup thinly sliced citron; 1/2 cup thinly sliced candied lemon peel; 1 cup candied pineapple (1-in. pieces); 1 1/2 cups whole candied cherries; 3 cups seedless white raisins (1 lb.); 2 cups nuts in large pieces

Pour batter over fruit, mixing thoroughly.

Line with brown paper 2 greased loaf pans, 8½x4½x2½-in. Pour batter into the pans. Place a pan of water on lower oven rack. Bake cakes 2½ to 3 hours in slow oven (275°). After baking, let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks without removing paper. When cool, remove paper. Store by wrapping tightly in aluminum foil, then placing in a covered jar in a cool place to ripen.

*WHEN USING GOLD MEDAL SELF-RISING FLOUR: (1) Omit baking powder and salt (2) Have fruit juice boiling hot when adding (3) Do not add eggs until the mixture has cooled to lukewarm (about ½ hour).

**Orange juice may be used in the Old-Fashioned and Dark De Luxe cakes.

SPICY OLD-FASHIONED FRUIT CAKE

Follow basic recipe above, but, use only 1 1/3 cups sugar. Add 1/4 cup molasses with the sugar. Add 2 tsp. cinnamon and 1 tsp. nutmeg to dry ingredients. In place of fruits and nuts above, use: 2 2/3 cups seedless raisins (15 oz. pkg.), 2 cups cut-up dates (1 lb.), 2 cups mixed candied fruit (or 1 lb.), 1 cup nuts in large pieces.

DARK DE LUXE FRUIT CAKE

Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar. Add 2 tsp. cinnamon, 2 tsp. allspice and 1 tsp. cloves to dry ingredients. In place of fruits and nuts above, use: 1 cup thinly sliced citron, 1 cup chopped candied pineapple, 1 1/2 cups whole candied cherries, 1 cup raisins, 1 cup chopped figs, 3 cups coarsely chopped nuts.

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