This food article was written by Ella Elvin in New York Daily News, date unknown. It includes three different recipes for fruitcake. Article is typed below along with scanned copies (click to view larger size).

Glorious Homemade Fruitcakes Make Great Gifts
By Ella Elvin
New York Daily News

There is something very special about receiving a fruitcake baked just for you. It is a taste of the holiday that can be enjoyed later — much later in fact, if that’s the way things go.

It could be a happy thing to come home to on a stormy night in late January, for example, when the holidays seem long gone and it reminds you of that person who took the time to bake it in early December.

Here are cakes that make great gifts: One’s a glorious small round pound cake — more fruit than cake actually — and the second’s really a fruit-nut loaf that’s as fruit-cakey as many people want fruitcake to be. It makes two 9-by-5-by-3-inch loaves or twice as many smaller ones.

The Bite-Size Fruitcakes are tiny treats that eliminate the slicing and are fine offered on a tray at a buffet.

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 at 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 cool. Spoon lukewarm glaze over cold cake on a rack and let cakes stand until dry before wrapping. Makes two 8-inch cakes.

EASY NUT FRUIT LOAVES

2 cups chopped nuts
2 cups fruit (half raisins and half mixed diced glace fruit)
1 cup sugar
3 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
3 1/2 cups unsifted flour
2 eggs
1/4 cup vegetable oil
2 1/2 cups applesauce (1 25-oz. jar)

In a large bowl, mix nuts, raisins and glace fruit. Stir in sugar, baking powder, baking soda and salt. Blend in flour, mixing well.

In a second bowl, beat eggs with oil. Add applesauce. Add wet to dry ingredients and mix only until all dry ingredients are moistened.

Line two 9-by-5-by-3-inch loaf pans with aluminum foil; grease foil. Divide batter between two pans. Bake in a preheated 350-degree oven for one hour, or until loaves test done. Cool in pans for 10 minutes. Lift out to racks and peel off foil to cool completely. Wrap well in foil to store. Loaves may be held in refrigerator. Makes two 9-by-5-inch loaves.

BITE-SIZE FRUITCAKES

1 cup moist mincemeat
1 cup chopped pecans
1 cup diced candied fruit mix
1/3 cup sliced pitted dates
1/3 cup corn oil
1/2 cup sugar
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups unsifted flour
Candied cherry halves, small wedges candied pineapple, pecan halves

In a large bowl, combine mincemeat, chopped pecans, diced candied fruit mix and sliced dates.

In a second bowl, beat oil and sugar together. Beat in eggs one at a time. Add vanilla. Add soda and salt and unsifted flour. Mix well. Stir in fruit mixture, mixing thoroughly.

Spoon batter into well-greased small muffin pans, using tiny fluted paper cups if desired. Fill about three-fourths full. Press a candied pineapple or other fruit, or a pecan half, into center of each.

Bake in a preheated 300-degree oven for 30 minutes, or until cake springs back at touch of a finger. Remove from oven and pans to rack to cool. When cakes are thoroughly cooled, they may be glazed if desired.

For glaze, measure into a small saucepan one-third cup white corn syrup and three tablespoons water. Heat to boiling point. Let cool to lukewarm. Spoon carefully over top of each little cake. Let cakes stand until glaze is thoroughly dry. Wrap cakes in plastic wrap, waxed paper or aluminum foil to store. Makes four dozen 1 1/2-inch cakes.