Christmas Fruit Cake 1960

My grandmother used to make this every year, and had a bunch of 1 lb. tins for the purpose.  I remember helping her grease them and cut brown paper and waxed paper into little rectangles to line the pans. Fruit cake is pretty much a joke to most folks, but I actually like it.  Probably because it reminds me of my grandma.

It's called "Christmas Fruit Cake 1960" because that's what she wrote on the index card.

Pictured: Grandma Vi, me & Grandpa



Christmas Fruit Cake 1960

• One pkg currants
• 4 to 5 lbs mixed fruit
• 4 to 5 lbs shelled walnuts
• 3 lbs dates
• 1 lb cherries
• 1 lb pineapple
• 4 cups sugar
• 1 cup corn syrup
• 12 eggs
• 1 1/2 lbs margarine or butter
• 2 cups sherry
• 1 cup brandy
• 8 cups flour
• 4 T nutmeg
• 2 T each - allspice, cinnamon, mace, cloves
• 1 tsp baking soda
• 1 tsp salt

Mix all fruit and nuts with half of the flour (4 cups).  In a separate bowl [the biggest one you own], mix sugar, syrup, eggs, spices, butter until well blended.  Add soda, salt and rest of the flour and stir until smooth.  Add some fruit mixture and booze, alternating. Mix well.

In tins, place one layer brown sack, then 1 layer waxed paper. [Or, buy a bunch of one lb paper baking "tins."] Bake at 200 degrees for 3 hours. MAKES 30 LOAVES.

Penny Penuche

My Grandmother's recipe for brown sugar fudge


2 c. brown sugar
2 c. white sugar
2 1/2 c. evaporated milk
6 TBSP white karo syrup
3 TBSP butter
1 tsp vanilla

Combine sugars, milk, and syrup in large pan.
Cook until mix forms soft ball when dropped into cold water (234 degrees).
Add butter and cook one minute.
Remove from heat and cool until cool to the touch.
Beat until thickened, then add 1 2/3 cups walnuts
Beat until light and creamy
Place on waxed paper - cut when firm