I don’t know the exact date of this recipe, but some other recipes that were with it were from the 50’s so it’s a good guess at the vintage. The blurb at the top says “Here’s a moist and tasty beauty designed especially for today’s families and their appetites. It slices easily and tastes better ‘n ever after storing a week.” There is a notation of 1 1/3 sugar, which I believe is intended to clarify the amount of sugar, as that number falls on the crease in the paper. I particularly like what was on the back of the recipe, see the image below. :-) This is definitely the 50’s, heh.

Old-Time Fruit Cake

1 cup cooking (salad) oil such as Wesson

1 1/3 cups sugar

1/4 cup molasses

4 eggs

2 cups sifted Gold Medal flour

1 tsp baking powder

2 tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 cup orange juice

1 cum more sifted Gold Medal flour

2 2/3 cups seedless raisins (15 oz)

2 cups cut-up dates (1 lb)

2 cups mixed candied fruit (1 lb)

1 cup nuts, broken in half

Heat oven to 275 (slow). Line with brown paper 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2. Mix oil, sugar, molasses, eggs. Beat vigorously with spoon or electric mixer 2 minutes. Stir together the 2 cups flour, baking powder, salt, spices and stir in alternately with orange juice. Mix the 1 cup flour into fruit and nuts. Pour batter over fruit, mixing thoroughly. Pour into prepared pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours. After baking, let cakes stand 15 minutes before taking from pans. Cool thoroughly on racks before removing paper. Store by wrapping tightly in aluminum foil, place in covered jar in cool place to ripen.