When I was a child, I could eat two pounds of fruitcake cookies in one sitting! I’m sure of it. My mom stored them in large tins that must have held at least a peck of cookies. I’m not sure about the size of a peck, but I think those round tin containers were about 14” in diameter and eight or ten inches high. They were perforated at the top. Maybe that was to keep the contents from molding. She would put an apple in there with the cookies. Who can understand the motives of a mom back in the 50s?
The recipe calls for three quarts of pecans. My mom could crack two of those pecans in her bare hands, which impressed me like nothing else could! We had to pick up those blasted pecans under six pecan trees in our yard. Ugh! My cousin and I stored some of them in the dirt in our playhouse under a cluster of three huge forsythia bushes. The squirrels found them quickly. Hugh Mouse hadn’t been born yet, or I’m sure he could have held off those squirrels with no problems!
Here’s the recipe. I added the side notes when I was learning to cook.