This recipe for pecan fruitcake was published by Family Weekly in 1957, I’ve typed it out below as well as scanned a copy to archive.
PRIZE-WINNING HOLIDAY CAKES from FAMILY WEEKLY READERS
1 lb. (about 2 1/2 cups) candied red cherries, cut in pieces
1 lb. (about 2 1/2 cups) candied pineapple, cut in pieces
1 lb. (about 3 cups) golden raisins
1 lb. (about 4 cups) pecans, coarsely chopped
4 cups sifted flour
2 teaspoons baking powder
2 cups butter
4 teaspoons lemon juice
2 1/4 cups sugar
6 large eggs, well beaten (until thick and piled softly)
About 7 lbs. fruitcake.
[...] prize-winning recipe for fruitcake that was published by Family Weekly in 1957 (the first is here: Pecan Fruitcake), I’ve typed it out below as well as scanned a copy to [...]
I just made this fruitcake. I just added some spices (cinnamon, ginger, ground cloves), and it looks and smells delicious! I am going to cool it completely, then dab it with rum or sherry and cover it with cheesecloth and foil and store till Christmas. Thank you – This looks and smells like my moms fruitcake!
Awesome Grace, thanks for letting us know how this turned out for you! It does look like a very yummy recipe :)
You made my day. I made this cake for many years and lost the recipe in a move and have tried other recipes and was disappointed. I do add some spices to the dry ingredients.When cool, I wrap it in sherry soaked cheesecloth , wrap in foil and store in a cool place until the Holidays.Once you make it, you will never change recipes!