Wednesday, November 17, 2010

1930s Dollar Fruitcake (Winnipeg Free Press) - Margaret Ullrich


It's that time of year.  
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
----
Sift together
2 cups flour 
1 teaspoon baking powder 
1/4 teaspoon salt
sift again over the fruits and nuts, mixing until each piece is coated
----
Cream
1 cup butter
----
gradually blend in
1 cup sugar  
----
Add, one at a time 
3 eggs
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
Bake 
Let cool in pan on rack
Remove from pan
Wrap well and store in airtight container

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