This recipe for fruit cake was featured in my book Handwritten Recipes:
¾ pound shortening
3 eggs
1 pound brown sugar
½ pint molasses
2 cups coffee
1 teaspoon baking soda
1 pound raisins
1 pound currants
¼ pound citron, lemon and orange peel
1 pound nuts
2 teaspoons each of all kinds spices, extracts (the ones you like best) little salt
6 cups flour
3 teaspoons baking powder
Use 5 cups (flour) first and try out. This is a large rule I often cut it down. Do not bake fast. I use 2 or 3 kinds of extracts.
Found in “The Boston Cooking-School Cook Book” by Fannie Merritt Farmer. Published by Little, Brown and Co., 1928.
Wow! I have several handwritten recipes from my mother that look like this. In fact, at first I had to look closely because even the handwritting is similar. But she never made fruitcake. The recipes are almost like letters with comments written alongside the directions like, "To make the size we made at home you have to double this and use a big pan like the one I used to make lasagna in."
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