This recipe was clipped from a magazine and it included a recipe for Coffee Eggnog Punch which was attributed to American Dairy Association, so I’m assuming the fruitcake recipe is from them. Date is unknown, likely the 1980’s or so based on the back images. The clipping is pretty stained across the top and bottom edges, it may have been taped to a card or inside a cookbook. Recipe is typed below along with a scanned copy (click to view a larger size).

LIGHT FRUITCAKE
2 loaf pans, 9 x 5 x 2 3/4 inch
2 cakes
preheated 250° oven

1 pkg. (15 oz.) light seedless raisins
1 pound candied pineapple cut up
1 jar (6 1/2 oz.) whole candied red cherries*
2 cups chopped walnuts
1 cup regular all-purpose flour
1 cup (2 sticks) butter
2 cups regular all-purpose flour
2 teaspoons baking powder
1 jar (6 1/2 oz.) whole candied green cherries*
1 jar (8 oz.) candied orange peel
1 jar (4 oz.) candied lemon peel
2 cups chopped pecans
1/4 cup orange juice
1 cup sugar
4 eggs
1 tablespoon vanilla
1/4 teaspoon salt

Line pans with aluminum foil; set aside. In a large bowl combine raisins, pineapple, red and green cherries, orange peel, lemon peel, pecans and walnuts. Add 1 cup flour and toss to coat fruit. In a large mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Blend in vanilla. Add eggs one at a time, beating well after each addition, sift together 2 cups flour, baking powder and salt; add to creamed mixture alternately with orange juice, beginning and ending with dry ingredients. Stir batter into fruit. Divide evenly into pans. Bake 2 1/2 hours. Allow to cool in pans on wire rack.

To make individual fruitcakes:

Line 72 small muffin cups 1 3/4 x 1 inch, with colored foil liners. Fill with above mixture. Bake 1 1/2 hours. Yield: 6 dozen individual cakes.

*Note: For individual fruitcakes, cut cherries in half. When thoroughly cool wrap cakes and store in a cool dry place to age and develop flavor.