This came from a cookbook I had in the 60's & 70's all the way to 2000 when we moved and my husband did the packing.
The cookbook was large, ring binder with hard blue cover.
The fruit cake did not need aging, nor did it have any liquor in it.
The recipe called for the fruit to be mixed into the flour but I found it easier to mix the flour into the fruit.
It was even delicious just out of the oven. It used the usual ingredients but it seemed to be the ONLY fruitcake I ever cared for.

Please help?