My name is Lee Gold, My father was born in
1908 and died in 1997. Tonight I finally got around to
baking his holiday fruit cake, which as far as I can tell is rather
unusual. His father was from Germany; his mother from St. Louis,
from a Virginian family. He was born in Los Angeles. I chopped
the fruit in a Cuisinart, following the directions to chill the
fruit in the freezer for half an hour and then to use some of
the recipes flour to coat the fruit. I measured the flour I
used to coat the fruit (half a cup). Afterwards, I sieved off
the loose flour, added the other 2.5 cups, and baking powder,
and sifted it in to the mix as per the recipe.

FRUIT CAKE (from Howard Klingstein)
one recipe makes 5 pounds and fills a pan 10"x16" (or 10"x18")
a double recipe makes 10 pounds

3 eggs
1 14-ounce can sweetened condensed milk
1 28-ounce jar mince meat
1 cup applesauce
3 cups flour
1 1/2 teaspoon baking soda
1 pound dried fruit, chopped medium in Cuisinart
(dates, raisins, prunes, apricots, figs, whatever)
about 2 cups walnuts or mixed nuts (not slated)
1/2 cup brandy

In large bowl, beat eggs
Add condensed milk, mince meat, and applesauce
Sift flour and baking soda together. Stir into mixture.
Fold or stir in fruit and nuts. (Mixture should be moist but not runny.)

Line pan's bottom and sides with waxed paper greased with margarine
Bake at 315 degrees for 1.5 to 2.5 hours - or until done.
Cool!

Let age a few days.
Wrap in Saran Wrap and seal in plastic bag or bags.*
Can be frozen; keeps well.

Editor's note: A great use for the Deni Freshlock Vacuum Sealer.