…What’s the easiest and fastest way to make a fruitcake for your holiday meal? Buy a packaged pound cake mix and add an equal amount of dried fruit and nuts which are first soaked in warm water for about fifteen minutes. Then, fold the fruit and nuts into the cake batter and bake according to the directions printed right on the box! If you’re looking for a more traditional fruitcake to top off your holiday meal, try this vintage recipe from the 1930s:

4 c. sifted cake flour

1 tsp mace

¼ tsp nutmeg

2 tsp cinnamon

½ tsp baking soda

3 lbs currants

2 lbs seeded raisins

1 lb citron, dried pinapple and dried cherries

2 c. blanched almonds, sliced

1 lb butter

2 c. light brown sugar

9 eggs, separated

1 c. strong cold coffee

Sift flour, spices and soda together three times. Mix with fruits and nuts. Blend butter and sugar until fluffy. Beat yolks until thick and whites until stiff; add to creamed mixture. Add flour to fruit mixture, alternately with coffee. Pour into 2.5 qt greased cake or bread pan lined with greased wax paper. Bake at 275°, 3-4 hours. For an extra rich taste, the fruitcake can be steamed for one hour and then baked in the oven for the remaining time.