This blog features Lois Elaine Mueller's recipes every Monday. Lois' heyday was in the 1950's and 1960's, and her children swear she was the best cook that ever lived. Many baby boomers will remember these mouth-watering recipes, and these dishes are just as tasty today as they were in the sixties.
Today's recipe is Light Fruit Cake.
If that doesn't take Boomers back to the sixties, nothing will!
Lois Elaine's Light Fruit Cake:
(Grease pans - makes 6 small cakes)
1 lb. dates
1 lb seedless raisins
1 lb. pecans, cut coarsely
1 lb. brazil nuts or walnut meats (cut up quite large)
3/4 lb. green pineapple
3/4 lb. candied cherries
1/2 c. butter
1 c. brown sugar
3 eggs
2 c. flour
1 t. baking soda
1 c. sour cream
Mix fruit and nuts in large bowl. Cream butter and sugar and add eggs. Beat thoroughly. Add flour, baking soda and sour cream. Mix well. Add to fruit and then put by spoonfuls into pans.
Put pan of water on top rack of oven. Bake at 275 degrees 40 or 50 minutes. Cool cake in the pans before removing.
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