Label
All
0
Clear all filters

Surprisingly Different Fruitcakes

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About
Many women treasure their mothers’ and grandmothers’ fruitcake recipes and fondly dream, when the first thoughts of the Christmas holidays arrive, of baking these old-fashioned loaves. One look at the recipes, yellow with age, reminds them of the giant-size yields and the time required to bake these cakes. The search for tasty substitutes starts. This annual post-Thanksgiving kitchen drama inspired us to offer you smaller and simpler recipes that yield big dividends in taste.

Both Large Dark and White Fruitcakes bake in tube pans; Frozen Fruitcake eliminates the baking, and Fruitcake Delicious, although less sweet than some cakes, is perhaps the over-all first choice. Certainly it’s easy to get ready for the oven, for neither nuts nor dates require chopping.

In this section

Part of

The licensor does not allow printing of this title