This recipe was clipped from a 1987 newspaper (Beacon Journal) and found in a large recipe collection. Recipe is typed below along with a scanned copy to archive (click to view larger size).

RECIPE ROUNDUP
By Jane Snow
Beacon Journal food writer

E.K. of Akron may not want to make her favorite fruitcake in February, but at least she’ll have the recipe when next Christmas rolls around.

The fruitcake is baked in two round layer pans, and E.K. liked it because it tasted like a regular fruitcake, but without all the work. “It was very easy, but it was delicious,” she wrote.

We found the recipe in a November 1989 edition of the Beacon Journal.

FRUITCAKE DELIGHT

1/2 cup butter
1/2 cup sugar
2 eggs
1 cup unsifted flour
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. almond extract
1 1/2 lbs. glace cherries
1 1/2 lbs. glace pineapple
2 cups walnut or pecan halves

In a bowl, cream butter until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Blend in flour, salt, vanilla and almond extract, mixing well. Add whole glazed cherries, pineapple wedges and walnut or pecan halves (setting aside one-half cup to decorate top of cakes). Mix well.

Grease two 8-inch layer cake pans. Cut circles of wax paper for the bottom of each pan and grease paper. Divide batter between two pans and arrange reserved nut halves over top, pressing firmly into fruit mix. Bake in a preheated 325-degree oven for 1 1/2 hours. Let cakes cool in pans on racks. Remove from pans, peel off wax paper on bottoms. Wrap cooled cakes in aluminum foil to store.

If desired, glaze cake tops with a mixture of two-thirds cup white corn syrup and one-third cup water heated to boiling and allowed to col. Spoon lukewarm glaze over cold cake on a rack and let cakes stand until dry before wrapping. Makes two 8-inch cakes.