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Chocolate Fruit Cake

From: Tina  
Sent: Saturday, November 26, 2016 8:20 AM
Subject: Chocolate Fruitcake


  My husband's 99 year old grandmother has always talked about her mother making her chocolate fruitcake. 
She was a German Immigrant after the first world war, and would not share the recipe, even with her children. 
Nannie has always been hard or hearing, and is now almost completely blind. Her health is failing quickly... 
I would love to know if there is an early 1900's recipe for a Chocolate Fruitcake that I could make for Christmas. 

Thank you,  


Hi Tina,

Sorry, no success. It’s really difficult to find a recipe from a particular period of time. It may be “out there”, but the person who posted it may not have stated that it’s from “the early 1900s.” I found several chocolate fruitcake recipes, but none gave a date.

See if you can find out any of the ingredients. That would be the way to search for this.


From: Tina 
Sent: Monday, November 28, 2016 7:26 AM
Subject: Re: Chocolate Fruitcake

Thank you.  I can try some of the recipes you found and see if any of them strike her fancy.  She remembers her mother coating 
them in a liquid (rum? Vodka? ) and wrapping them up and storing them for a week or so.  

Hi Tina,

I found none with vodka. Brandy or rum is typical. There is such a recipe here: 1-3-2005

and one below.


  Chocolate Rum Fruitcake     

  2 c. sifted all-purpose flour
  1 1/4 c. sugar
  2 tsp. baking soda
  2 tbsp. cocoa powder
  1 tsp. ground cinnamon
  1/2 tsp. nutmeg
  1/2 tsp. allspice
  1/8 tsp. salt
  1 c. applesauce
  1/2 c. milk
  2 tbsp. dark rum
  1 c. pecans, chopped
  1 c. raisins, chopped
  1/2 c. dates, chopped
  1/4 c. dark rum

  Sift together flour, sugar, cocoa, baking soda, cinnamon, nutmeg, allspice and salt into bowl. 
Mix in applesauce, milk and 2 tablespoons rum. Mix in pecans, raisins and dates. Pour into greased 
and floured 9 inch tube pan with removable bottom.
  Bake in preheated moderate oven at 350 degrees for 1 hour or until toothpick inserted in center 
comes out clean. Cool in pan or on wire rack. Slowly pour 1/4 cup rum over cake while still hot. 
Cool to room temperature. Wrap in aluminum foil and refrigerate at least 24 hours.

Perfect! Thank you! 

Wag's Meat Loaf

-----Original Message----- 
From: Kathleen 
Sent: Thursday, December 01, 2016 10:53 AM
Subject: Wag's meatloaf

Dear Phaedrus,
Back in the '70's and '80's Walgreens had restaurants in their stores, 
Wag's.  My brother, a meatloaf connoisseur, loved their meatloaf.  I can't 
find the recipe nor a copycat for this.  Perhaps a former employee would 
have the magic recipe.
Thanks so much.

Hello Kathy,

I had no success with it. I'll post this for reader input.


Wyatt's Cafeteria Cheesecake

-----Original Message----- 
From: Shelia 
Sent: Monday, November 28, 2016 8:37 AM
Subject: Cheesecake

Wyatts cafeteria had the best. I think it had cottage cheese in it. It was 
light and fluffy not packy. Do you have their receipe?

Hello Shelia,

Sorry, no success with Wyatt's Cafeteria cheesecake. I do not have it and I had no success finding it on the Internet. Below is the Luby's Cafeteria cheesecake recipe, which may be similar.

You might also try Woolworth's Ice Box cheesecake recipe here: 4-5-2002


Fluffy Cheesecake From Lubys Cafeteria


3 packages (8 oz. each) cream cheese, softened
1 1/2 cups sugar
1 cup butter or margarine, room temp.
1/2 Tbsp. fresh lemon juice
1/4 tsp. vanilla extract (I used a little more)
1 pint whipping cream, whipped
2 graham cracker pie crusts
graham cracker crumbs for garnish

How to make it

Cream together the first three ingredients until fluffy.
Blend in lemon juice, and vanilla extract.
Fold in the whipped cream until well blended.
Divide between the two crusts and sprinkle top with graham cracker crumbs.
Refrigerate at least 3 to 4 hours before serving.
Cook time is the chill time. 

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