First, I have to tell you that I got eaten out because my article was left out of one of the local papers. When I explained that I had no control over if they print my article or not, she (Lea) was upset. That was what she looked for first in the paper and to her that was important.

Now I have to tell you that I was excited to know that she was so excited about my article.

She injured her knee on Nov. 18 and was in a wheel chair. I guess that you figured out that we met in the doctor’s office. I know she will be glad to get out of that wheel chair. I know I was and I was just in it for four weeks, then a walker and finally walking with support. Now I have lost the boost and all.

It is not well, but healing. I go back in two more weeks to check things out. Music to my ears will be “healed completely.”

Now back to Christmas goodies. My mother never baked a fruit cake. In fact, most of her cakes were baked in and iron skillet that she baked corn bread in. However, there was never a crumb left of any of her cooking.

This fruit cake is from Edna Nonus’ collection.

1 lb of candied cherries, chopped coarsely

1/2 lb of candied pineapple, chopped coarsely

1/2 lb of coarsely chopped dates

1 lb of broken peanuts

4 eggs

1 cup of sugar

1 cup of flour

1 tsp of baking powder

1/2 tsp of salt

1 1/2 tsp of vanilla

Mix the dry ingredients with the mixed fruit to coat them. Then mix the eggs, sugar and vanilla with a hand beater. Pour over fruit and add the peanuts. Then mix with hand or large spoon. Put into a tube or a bunt pan and bake for 1 hour, 30 minutes at 325 degrees. You might want to take a look after an hour and 15 minutes.

I must confess that I have never made fruit cake but it sounds Gooder’n Syrup. Von.