CHRISTMAS FRUIT CAKE

[This recipe, from A Modern Kitchen Guide, published in 1934 by Sears, Roebuck and Co., uses grape, orange, and lemon juice.]
                  CHRISTMAS FRUIT CAKE
      1 cup brown sugar                  3/4 teaspoon salt
      1 cup butter                               1 pound raisins
      6 eggs                                        1 pound currants
    1/4 cup lemon juice                   1/2 pound sliced citron
    1/4 cup grape juice                    1/4 pound candied lemon rind
    1/4 cup orange juice                  1/4 pound candied orange rind
      2 cups bread flour                      1 package dates
      4 teaspoons baking powder      1/4 pound almonds
  1 1/2 teaspoons cinnamon            1/2 cup candied cherries
    1/2 teaspoon mace                      1/2 teaspoon soda
    1/2 teaspoon allspice
  Combine sugar and butter.  Break in one egg at a time and beat well.
Add spices sifted with flour, baking powder and soda, alternate with
the fruit juices.  Add floured fruit last.  Bake slowly in moderate oven
(250 degrees) for 2 1/2 hours.  Fill baking pan 2/3 full of mixture, on which
arrange cherries and blanched almonds in flower fashion or in rows.

[note: Use small eggs, or about 4-5 medium ones.]

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Substitute liquids in other fruit cake recipes in this era include coffee and milk.