Title

Baking Fruitcake

Description

Card 1 Front of recipe RCA0008-20260621-0162:

BAKING FRUITCAKE – ELIZABETH McKAY, TAMPA
THE TAMPA TRIBUNE
Bake fruitcakes in a slow oven (300 degrees)
until cake tests done in center. Place a
shallow pan of hot water on floor of oven to
give a less heavy crust. The following baking
times are approximate. The measurements given
below include the pan size, then the amount of
batter, then the baking time.

9x5x3" loaf pan 6½ cups 2½ hours
8½x4½x2½" loaf pan 5 cups 2 hours
5½x3x2½" loaf pan 1 3/4 c. 1½ hours
4½x1½" round foil pan 1-1¼ cups 1 h.25 min
1 pound coffee can 3½ cups 1h.50 min.
9-10" tube pan/mold 2½ qts. 3-3½ hours

Card 1 Back of recipe RCA0008-20260621-0162:

8" ring mold 3 cups 1h,40min.
6-oz. juice can ½ cup 50 min.
1 3/4x1" cupcake pans 1 rounded TB 20 min.
3x1½" cupcake pans 1/3 cup 40 min.

BAKING AND STORAGE HINTS:
For larger loaf cakes, line pans with brown
paper and grease with shortening.
For smaller pans such as small loaves, fancy
molds or juice cans, grease well.
Cupcake pans may be lined with paper baking
cups or well greased. Some experienced cooks
find foil a suitable liner for pans.
Fill pans with batter to within ½-inch of
top edge.
Cool cakes thoroughly before wrapping.

---

# Baking Fruitcake

*Recipe by Elizabeth McKay — The Tampa Tribune*

## Pan Size, Batter Amount, and Baking Time Reference

> Bake fruitcakes in a slow oven (300°F) until cake tests done in center. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust. The following baking times are approximate. The measurements given below include the pan size, then the amount of batter, then the baking time.

Pan

Batter

Baking Time

-----

--------

-------------

9x5x3" loaf pan

6 1/2 cups

2 1/2 hours

8 1/2x4 1/2x2 1/2" loaf pan

5 cups

2 hours

5 1/2x3x2 1/2" loaf pan

1 3/4 cups

1 1/2 hours

4 1/2x1 1/2" round foil pan

1–1 1/4 cups

1 hour 25 min

1 pound coffee can

3 1/2 cups

1 hour 50 min

9–10" tube pan/mold

2 1/2 qts

3–3 1/2 hours

8" ring mold

3 cups

1 hour 40 min

6-oz juice can

1/2 cup

50 min

1 3/4x1" cupcake pans

1 rounded Tbsp

20 min

3x1 1/2" cupcake pans

1/3 cup

40 min

## Instructions

1. Preheat oven to 300°F (slow oven).
2. Prepare pans: for larger loaf cakes, line pans with brown paper and grease with shortening. For smaller pans such as small loaves, fancy molds, or juice cans, grease well. Cupcake pans may be lined with paper baking cups or well greased. Some experienced cooks find foil a suitable liner for pans.
3. Fill pans with batter to within 1/2 inch of top edge.
4. Place a shallow pan of hot water on the floor of the oven to give a less heavy crust.
5. Bake at 300°F for the time indicated in the table above for your pan size, until the cake tests done in the center.
6. Cool cakes thoroughly before wrapping.

Source

RCA0008 - Florida Collection of Typed Cards (eBay)

Date

1950s

Contributor

Elizabeth McKay

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0008-20260621-0162

Coverage

Florida, US

Tampa