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

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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

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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

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Cream

1 cup butter

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gradually blend in

1 cup sugar  

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Add, one at a time 

3 eggs

beat well after each addition

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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