All together now: "Tradition... Tradition..."
During the early 1930s this recipe cost $1 to make.
By 1974 the cost of those same ingredients had increased to more than $4.
By 1979 the price passed $8.
Now? Don't ask. Just enjoy.
1930s DOLLAR FRUITCAKE
Line 9-inch tube pan with greased brown paper or heavy-duty aluminum foil
preheat oven to 300º
bake 2 1/4 to 2 3/4 hours (until cake starts to pull away from side of pan)
1 pound sultana raisins
wash by pouring boiling water over them;
dry thoroughly between towels
In a large bowl combine washed raisins with
1/2 pound candied cherries, halved
2 cups mixed peel
1/2 cup blanched almonds, chopped
1/2 cup walnuts, chopped
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
sift again over the fruits and nuts, mixing until each piece is coated
1 cup butter
gradually blend in
1 cup sugar
Add, one at a time
beat well after each addition
Stir in flour/fruit mixture alternately with combined
1/4 cup fruit juice (orange, apple, grape or juice from canned fruit)
1/2 teaspoon brandy flavoring or almond extract
Spoon batter into prepared pan
Let cool in pan on rack
Remove from pan
Wrap well and store in airtight container