These holiday cake recipes from Mrs. Fred Reed of Rochdale, Mass. are quick and easy to put together, the perfect answer for the busy cook who needs something traditional to add to the holiday baking list.
The old fashioned boiled fruit cake dates from 50 years ago, Mrs. Reed said, and with a few updated touches it is a family favorite for the holidays. It is not heavy or overly rich.
Mrs. Reed bakes both cakes in small pans to give as gifts but they can also be made in larger loaves or a ring pan or in cupcake size.
The white fruit cake is a pleasant change from the traditional dark fruit cake and is easy to put together. Ruby's White Fruit Cake 1 1/2 cups sugar 3/4 cup butter or margarine 3 eggs 2 1/2 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 cup nuts 1 1/2 cups mixed fruits 1/2 cup white raisins 1/2 cup seedless raisins
Cream sugar and butter. Add eggs and blend well. Sift dry ingredients together and add alternately with milk to egg mixture. Blend well. Add nuts, fruits, and raisins. Pour into two 5 by 9-inch greased and floured pans and bake 1 hour at 325 degrees F. Old Fashioned Boiled Fruit Cake 1 cup sugar 1 cup raisins 1 cup currants 1 cup cold water, 1 cup mixed fruits 1/2 cup margarine 1/2 teaspoon each cloves, nutmeg, allspice 1 teaspoon cinnamon 1 teaspoon salt 1/2 cup walnuts 1 teaspoon baking soda 2 cups flour 2 eggs, beaten
Combine all ingredients except last 3. Mix well and over medium heat, bring to a boil and boil 7 minutes. Cool to lukewarm, then add soda and flour sifted together and mix well. Add eggs and mix well.
Grease and flour 3 4 by 8-inch pans. pans. Bake at 350 degrees F. 45 minutes. If using large pans bake 1 hour.
This is a versatile recipe since crystallized fruits, or different nuts may be added.