Remembrance Fruitcake
The Romans are believed to be the first to enjoy fruitcake, with recipes dating back to around 100 A.D. Their version, known as “satura,” was made from stale bread, pine nuts, raisins, pomegranate seeds, barley mash, and honeyed wine. Initially, fruitcake was a practical staple, valued for its nonperishable ingredients and year-round availability. This 20th century version, from Betty Crocker’s Guide to Easy Entertaining (1959), is remarkably rich and a classic of holiday baking. A generous blend of candied fruits and nuts, it's an indulgence that will impress guests of all generations. If citron is not available for this recipe, you can simply use lemon instead.
- 1 cup cooking (salad) oil
- 1 ½ cups sugar
- 4 eggs
- 3 cups sifted flour
- 1 tsp. baking powder
- 2 tsp. salt
- 1 cup pineapple or apple juice
- 1 cup thinly sliced citron
- ½ cup thinly sliced candied lemon peel
- 1 cup candied pineapple (in 1 in. pieces)
- 1 ½ cups whole candied cherries
- 3 cups (1 lb.) seedless white raisins
- 2 cups nuts in large pieces
Heat oven to 275°F, or 135°C (slow). Line with brown paper 2 greased loaf pans, 8 ½ x 4 ½ x 2 ¾ inches. Mix oil, sugar, eggs, and beat vigorously with a spoon or electric mixer for 2 minutes. Sift together 2 cups of the flour, baking powder, and salt. Stir in oil mixture alternately with pineapple juice. Mix fruits and nuts with a third cup of flour. Pour batter over floured fruit, mixing thoroughly. Pour into pans. Bake for 2 ½ to 3 hours. After baking, let cakes stand for 15 minutes before removing from pans. Cool thoroughly on racks without removing paper. When cool, remove paper, wrap, and store to ripen in a cool dry place. Makes two 3-lb. loaves.