This very special fruitcake recipe was sent to me by Judy Youngdoff in Kansas City. Judy was the college roommate of Jodee Linta. Jodee Linta and I taught together in Michigan for many years. Now Jodee is in Arizona, I am in Florida, and Judy is in Kansas. Both Jodee and Judy contribute many recipes to the Recipes of the Month and to
RuthsRecipes.com.

Judy sent a history of the recipe:

My Great-grandmother, Nellie Melissa Klamm Fath, my mother’s grandmother. (Judy says she found the recipe in an old family recipe book.) Born: July 30, 1874, Died: January 8, 1964. I was 26 when she died, so I knew her well. I was the only greatgrandchild.

Nellie Fath's Fruitcake

NELLIE FATH’S FRUITCAKE

1 pkg raisins (1 lb)
1 pkg dates (10 oz) (chopped)
1 pkg citron (1/4 lb)
1 pkg orange peel (1/4 lb)
1 pkg lemon peel (1/4 lb)
3 oz candied cherries
2 and 1/4 c flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1/2 c butter
1 c brown sugar
3 eggs
1/2 c coffee
1/2 c molasses

There are no directions for mixing on the recipe. She knew how to do it, so there was no need to tell herself.

Here is what I would do.

Prepare pan(s) (loaf or tube) with oiled parchment paper or brown paper. Or grease and flour pan(s).

1. Cream butter and sugar until smooth.
2. Beat in eggs.
3. Stir in the coffee and molasses.
4. In a separate bowl, mix spices with flour.
5. Fold in flour mixture a little at a time.
6. Stir in fruits.
7. Pour into pans.

From the original recipe: Bake in slow oven 275° for 3 hours.

A comment from Ruth: My mother, and now I, wrap the cooled fruitcake in wine-soaked cloths, then in plastic wrap. She kept her on the top shelf of the pantry. I refrigerate mine. Be sure to use a fairly good wine. You can taste the difference!