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
Pecan Fruitcake
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)
- Thoroughly grease one 10-in. tubed pan. Set aside.
- Mix together the prepared fruits and nuts, and 1 cup of the flour. Sift together the remaining flour and baking powder. Set aside.
- Cream together butter and lemon juice until softened. Add sugar gradually, creaming until fluffy after each addition.
- Add beaten eggs in thirds, beating thoroughly after each addition.
- Beating only until smooth after each addition, add dry ingredients in fourths to creamed mixture. Finally, beat only until smooth (do not overbeat). Mix in the fruit mixture. Turn batter into pan, spreading evenly.
- Place a shallow pan containing 3 cups water on bottom rack of oven during baking time.
- Bake at 275°F 4 1/2 hrs., or until a cake tester comes out clean when inserted in cake.
- Remove from oven. Set on cooling rack. Remove from pan before entirely cooled.
About 7 lbs. fruitcake.