Holiday foods admin 5 years agoNovember 17, 2021

Holiday Baking #6 Fruit Cake, Mincemeat, Tomato Mince meat 1902 – the 40’s

Holiday Baking

A lot of fruit cakes are better if made in advance and stored in an air tight container for a while (sometimes for months ahead). I will be adding recipes all through the next two months, I have a lot of them!

Albany New York 1902 through 1940’s

Heinze Mincemeat Fruit Cake

½ cup butter

1 cup sugar

1 teaspoon vanilla

2 eggs

1 lb. (can) Heinz mincemeat

½ cup Heinz apple butter

1 cup nut meats

2 ½ cups flour (all-purpose flour)

1 ½ teaspoons baking powder

½ teaspoon soda

½ teaspoon salt

Cream butter and sugar thoroughly – add vanilla, and one egg at a time, beating with each addition. Add mincemeat, apple butter and nut meats and mix thoroughly. Fold in flour, baking powder, soda and salt sifted together.

Pour into a greased tube pan or oblong pan, having the bottom lined with waxed paper. Bake in slow oven (325 degrees F.) for 1 ¼ hours. Maybe aged as ordinary fruit cake.

Margaret

Prize Fruit Cake

Cream 2 cups sugar (granulated) and 1 cup butter together, add 1 lb. English walnuts (broken), 2 slices candied pine apple, cut in small pieces. ½ lb. cherries (glace red sour cherries) cut in halves, ½ cup desiccated cocoanut, 1 cup sweet milk

1 cup seeded raisins

3 cups flour

2 teaspoons baking powder, sifted 3 times in flour. Beat all together, then add the slightly beaten whites of 6 eggs, beat again, until well mixed – Bake in moderate oven.