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Christmas Cake from 1948 Saturday Night

A home-style Christmas Cake from 1948 Saturday Night made with Raisins, Sultana Raisins, Currants, Dates, and Mixed Peel. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 2 lb
• 2 lb
• 1/2 lb
• 1 lb
• 1/2 lb
• 1 lb
• 3 1/4 cup
• 3 tsp
• 1 tsp
• 1/2 tsp
• 4 tsp
• 1 tsp
• 1/2 tsp
• 1/2 lb
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 lb
• 12
• 1/2 cup
• 1 cup
• The Preparation

Method (preview)

1. 1

   The day or night before mixing the cake, assemble the fruit and the almonds (the first 8 ingredients).

2. 2

   Wash the raisins and currants and spread out to dry on paper towelling.

3. 3

   Chop dates, slice cherries, measure the peel and slice the pineapple.

4. 4

   If you use canned pineapple allow it to drain overnight.

5. 5

   Blanch and skin the almonds and split lengthwise.

6. 6

   Before turning out the kitchen lights remove shortening, butter and eggs* from the refrigerator so they will be at room temperature for use first thing in the morning.

7. 7

   Measure the dry ingredients (the next 7 ingredients) into a sifter.

8. 8

   Sift them together onto a piece of waxed paper and remove one cup to add to the fruit and nuts which should be in a large bowl (you may have to use the dishpan) and mix until the fruit is well coated.

9. 9

   Assemble the rest of the ingredients.

10. 10

    Cream the butter and shortening; add flavorings and gradually add the sugar, mixing until creamy.

11. 11

    If you use an electric mixer add the eggs unbeaten, one at a time, otherwise beat the eggs until light and foamy and add to the butter/sugar mixture beating thoroughly.

12. 12

    Add half the dry ingredients folding in after each addition.

13. 13

    Add floured fruits and nuts and fold in until fruit is well distributed.

14. 14

    Heat oven to 275F. placing rack in middle portion.

15. 15

    Place a pan of water on lowest rack to provide moisture (refill when necessary) for the long baking.

16. 16

    Don't crowd the cakes in the oven!!

17. 17

    Bake the small cake (of the set of 3) for 2 1/2 hours; medium cake 3 1/2 hours; the large cake 4 - 4 1/2 hours and the loaf cakes 3 hours.

18. 18

    Remove from oven and allow to stand for 10 minutes and then turn out on wire racks to cool (bottom side down).

19. 19

    Remove paper if desired but it will help to keep the cake moist while being stored.

20. 20

    Wrap in heavy waxed paper when thoroughly cooled and store in a tightly covered tin box.

21. 21

    Since you can't get the whole batch into a standard oven at one time you can safely store the cakes unbaked (covered with waxed paper) in the refrigerator until convenient to bake them.

22. 22

    Flint in Saturday Night magazine, November 27, 1948.

23. 23

    MC format by Hallie in 1996.

24. 24

    Contributed to the FareShare Gazette by Hallie; 24 June 2008.