This electronic age has brought about a plethora of reconnections in my life, one of which has been with a high school friend, dating back over 50 years ago. Clella and I took piano lessons from the same piano teacher; we shared many of our classes; the two of us were planning on being college roommates.
As happens in life, we went our separate ways. However, that senior year she shared an absolutely wonderful fruitcake recipe with me, one which I made for several years. The fruitcake was replaced by decorated Christmas sugar cookies as children came into my household, but I have always remembered it.
"It's that time of year," the time when the holidays are approaching, and I thought about her recipe again the other day.
Here's to good food, days gone by, and reconnections. Enjoy!
Clella's Aunt Kay's Fruitcake
3/4 lb. dates 1 c. chopped nuts
1 tsp. soda 1 jar fruit mix
1 c. boiling water 1/2 c. cherries
1/2 c. oil 1 c. seedless raisins
1 c. sugar 1/2 c. currants
1 egg 1/4 c. white raisins
1 tsp. vanilla 1 1/2 c. flour
1 tsp. salt
1 tsp. lemon juice
1. Grease and flour sides, line bottom of 10" tubed pan with waxed paper.
2. Chop dates in coarse pieces.
3. Add soda to boiling water, pour over dates, let stand until cool, not cold.
4. Plump raisins and currants, drain well.
5. Mix oil, sugar, egg, vanilla, lemon juice, salt; add date mixture (with liquid), drained fruit;
add flour (1/3 at a time), stirring well. Add nuts, fruit mix, cherries.
6. Bake 1/2 hour at 350; reduce heat to 310, bake another 1 1/4-1 1/2 hours. If cracks
appear, reduce temperature, bake longer.
7. Cool 30 minutes in pan, turn out and cool.
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