Le Habra California 1930’s through 1960’s

Fruit Cake   (Cathryn Watts)             

½ lb. (1 c.) butter                        1 lb. raisins (nectars)

½ lb. (1 ½ c.) brown sugar         1 lb. candied cherries (left whole)

6 eggs                                           ½ lb. candied pineapple (cut wedge shaped)

3 c. sifted flour                           ¼ lb. citron (long thin slices)

{1/2 lb. mixed candied fruits may be added}

½ c. molasses

¼ t. each, nutmeg, cinnamon, allspice & cloves

¼ lb. orange peel

1/8 lb. lemon peel

½ c. cooking sherry or fruit juice.

1 lb. walnut meats (halves)

½ lb. pecan meats (halves)

Soak the fruit and nuts in fruit juices or sherry over night, placing in a large bowl, and keep covered.  Ift flour, measure & sift again with spices.  Cream butter thoroughly, then add the eggs, one at a time.  To this add ½ c. of the flour mixture.  Add molasses, fruit & nut meats which have absorbed all the fruit juices.  Then add the flour mixture.  Have oven proof ware casseroles, well buttered; put covers on dishes, and bake in a slow oven 275degrees.

This is the same recipe as the above, just with better directions and a few added ingredients.  Maybe over the years as different cooks made it, they improved the batter for the cake. 

Fruit Cake     

Rene & Cathy

1 c. butter or sub. (substitute fat)

1 c. brown sugar      (Also 1 c. white gran. Sugar)

1 c. cream or top milk

6 eggs

1/8 oz. strawberry preserves or O. marmalade (orange marmalade)

1 t. salt

¼ # orange peel

½ # lemon or grapefruit peel

½ # citron

1 # candied pineapple

1 # candied cherries, left whole

1 # seedless raisins

1 # pecan halves

4 c. sifted flour

¾ c. fruit juice (Sherry or Brandy)

1 t. each; cinnamon, mace, nutmeg, & allspice

1 t. each; orange, vanilla & almond extract

1 # walnuts – left in halves

(may add 1 # seeded raisins)

Let fruit & juice & nuts stand over night

Stir & lift up from bottom one or twice.  Sift flour once – measure & sift again with salt & spices.

Cream shortening, add sugar & cream well together.  Add eggs 1 at a time & beat well after each addition.  Add soaked fruit & nut meats, also preserves, add sifted dry ingredients, a little at 1^st then alternate with the cream.  Add extracts.  Pour into greased lined & buttered pans.  Bake in slow oven 250degrees.

This is all added in with a pencil, it is extra notes added by the cooks over the years. 

2 hrs. & 45 min in small pans

4 hrs. (for larger pans)

2 ½ hrs. @ 275degrees for larger)

2 hrs. for small)

Add pan of water (to the oven when baking, this helps to prevent cracking tops)

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees. 

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