This vintage recipe card was distributed by S. S. Kresge Company which later changed its name to Kmart (in 1977). There are two fruit cake recipes on either side, one for Light and one for Dark. The light version is typed below along with a scanned copy (the dark version will be on its own page).
SUGGESTED RECIPE FOR
Holiday Fruit Cake (Light)
2/3 Cup Butter or Shortening
2/3 Cup Granulated Sugar
2 Eggs–beaten
1 Cup Water or Fruit Juice
1/4 Cup Honey
2 Cups Sifted Flour
1/2 tsp. Salt
1/2 tsp. Nutmeg
1 tsp. Baking Powder
2 tsp. Cinnamon
1/2 tsp. Baking Soda
2 Lb. Kresge Extra Fancy Mix
1 Cup Raisins
1/2 Cup Pecans or Almonds
1 Cup Sifted Flour
Cream Butter and Sugar well. Add Eggs and mix together. Add Water (or Fruit Juice) and Honey, mixing well. Sift dry ingredients and add to above. Mix well.
Mix one cup of sifted Flour with the Fruit and Nuts and add to batter.
Line two greased 3½ x 7½” loaf pans with waxed paper, allowing 1/2 inch to extend above all sides of pan. Pour batter into pans–do not flatten. Bake at 275° Fahrenheit for 1½ to 2 hours.
Place pan containing 2 cups water on bottom shelf while baking. Cakes baked with water have greater volume, moist texture and a smooth, shiny glaze. If decoration of nuts and cherries is used, place on cake at end of 2 hours. Store in a covered container in a cool place. This recipe makes about 4½ pounds.
Compliments of S. S. KRESGE COMPANY