Fruit Cake-Katie H

NOTE OF INTEREST:  This is the famous fruit cake that sparked the idea of having a big supper to raise funds in town (you know where) and made over $1200.00 for the Building Fund in the late 1940's.  Katie made many cakes to sell at the bake sale that night.
(I wouldn't want to cut up that much fruit for cake).
I looked at my cake recipes and chose this one.  I figured if it was a fruit cake, this time of year would be the easiest to find the ingredients.  After 3 (all) grocery stores in town and $15.00, I found them.  I covered the fruit a little too deep because I didn't need any of the Grape Juice. This cake brought back all the memories of holidays at home.  I remember Mom making this or one close to it and topping it with a hot lemon sauce instead of frosting.  I used easy Penuche Frosting.  I followed the recipe as written except I only found packaged prepared fruit so it was easier.  I loved it (my sentimental journey).

FRUIT CAKE - Katie H.
1 C Butter                                   1 T Lemon Peel                      2 tsp. Cinnamon
1 C Brown Sugar                        1 T Orange Peel                      1/2 tsp Cloves

1 C White Sugar                         1 C Chopped Nuts                  1 tsp Nutmeg
3 Beaten Egg Yolks                     1/2-1 C Grape Juice                1/2 tsp Mace
1 C Seeded Raisins                     2 C White Flour                       3 tsp Baking Powder
1 C Seeded Dates                       2 C Whole Wheat Flour           1/2 tsp Soda
1 C Currents                               1/4 tsp Salt                               3 Beaten Egg Whites

1 C Figs                                      2 Tbs. Cocoa
1/2 C Citron
Clean and cut fruit.  BARELY cover with boiling water and let stand 20 min.  Line 2 loaf tins with waxed paper.  Sift baking powder, flour, salt and spices together.  Cream butter and sugar well.  Add beaten egg yolks and blend well.  Add 1/3 of flour mixture, then fruit and nuts.  Add remaining flour and enough grape juice to make stiff drop batter.  Dissolve soda in 1 tsp. water and add and blend well.  Fold in egg whites and pour mixture into 2 loaf tins (or 4 med. ones).  Bake in moderate oven for 1 hour or more.  Ice with caramel icing. (No recipe listed).
Penuche Frosting:  from Better Homes and Garden Cookbook
Melt 1/2 C butter or margarine; add 1 C brown sugar.  Bring to boiling; cook and stir 1 min. or until slightly thick.  Cool 15 min.  Add 1/4 C hot milk and beat smooth.  Beat in enough of 3 1/4 cups sifted confectioners' sugar for spreading consistency.  Frosts two 8 or 9 inch layers or loaves.