This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.
A MIGHTY pretty fruitcake can cross the miles, and improves with age if wrapped in waxed paper or aluminum foil, packed in an air-tight container and sent off.
Fruit Cake
2 cups sifted flour
3/4 cup diced candied citron
1 1/2 cups sliced candied cherries
1/2 cup diced candied lemon peel
1 cup diced candied orange peel
1 1/2 cups blanched chopped almonds
1 cup shortening
1 cup sugar
5 eggs, well beaten
1 teaspoon rum flavoring
1/2 teaspoon orange flavoring
Sugar glaze
Combine flour, fruits and nuts. Cream shortening and sugar until light and fluffy. Add eggs and beat thoroughly. All flavorings. Add flour-fruit mixture gradually. Blend well.
Turn into 2 well-greased loaf pans. Cover tightly with heavy waxed paper and tie securely with string or cover with aluminum foil, pressing around rim of pan.
Set on rack in steamer. Add enough boiling water to come half way up on the sides of the pans. Cover kettle and keep water boiling. Steam for 3 1/4 hours.
Remove from steamer and brush top with sugar glaze. Decorate with almonds and cherries. Bake at 250 degrees 1 1/2 hours. Remove from pans and brush top and sides with glaze.
Here’s how for the sugar glaze. Combine 1/4 cup granulated sugar, add 1/4 cup water. Bring slowly to a boil. Boil for 10 minutes. Add a few drops of lemon flavoring.