1930s Dollar Fruitcake (Winnipeg Free Press)

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

Wash by pouring boiling water over
1 pound sultana raisins
Dry raisins 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.

Combined

1/4 Cup fruit juice (orange, apple, grape or juice from canned fruit)

1/2 teaspoon brandy flavoring or almond extract

Stir flour / fruit mixture alternately with combined liquids into the beaten eggs mixture.

Spoon batter into prepared pan.
Bake 2 1/4 to 2 3/4 hours (until cake starts to pull away from side of pan)

Let cake cool in pan on rack.
Remove from pan.
Wrap well and store in airtight container.


Merry Christmas!