Grandma Dorothy's Fruitcake
1956 recipe:
Make at Thanksgiving to be ready for Christmas.
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2 1/2 pounds of mixed candied fruits
1/2 pound chopped dates
1/2 pound chopped walnuts
2 pounds raisins
1 cups dry sherry
1 pound of butter
1 pounds of brown sugar
10 eggs
6 cups flour
1 cup molasses
1 tsp each of cinnamon, nutmeg and allspice
1/2 tsp each of mace, ground cloves, and ground ginger
Mix dried fruit and sherry, let stand for 24 hours.
Cream together sugar and butter, add eggs, mix well, and blend in all other wet ingredients.
Mix together dry ingredients. Mix wet ingredients into dry ingredients, a little at a time.
Heat oven to 325°. If cooking loaf pans or tube pans bake at 300 °. Place tins with hot water on bottom rack of oven to keep fruitcake from drying out.
Bake in tins lined with wax paper and greased with salad oil. Cooking time maybe 25-30 minutes for small loaf pans to 1 - 1 1/2 hours for large tube pan. (no instructions for cooking cupcakes)
Test with toothpicks to see if done. Toothpick comes out clean when surface is cracked.
Let cool.
To store, wrap in cheesecloth and store in tightly covered metal container for 30 days (a stock pot works well). Pour sherry or brandy over cheesecloth to keep damp, but do not make cakes soggy.