Eggless Fruit Loaf

Eggless Fruit Loaf

Originally published in The Mercury (Hobart), on the 21st of August 1952. This recipe is not only great for anyone who can’t eat eggs, it’s also dairy free and with one little substitution it’s vegan too!

The cup sizes in this recipe are 240ml, although you can use a metric cup.
Each tablespoon is 20ml or 4 teaspoons.


2 cups of water

2 cups sugar

2 cups of mixed fruit

2 tablespoons (8 teaspoons if you’re in the US) of beef dripping. If you want to make a vegan cake you can use vegetable shortening.

4 cups of flour

1 teaspoon each of:
Mixed spice (or allspice)
Baking soda (also kown as bicarb soda in some countries)

A pinch of salt.

You’ll also need a 22cm or 9″ diameter springofrm pan or large loaf tin

Butter or margarine to grease your tin

A piece of baking paper cut to the shape of your cake tin


Preheat your over to 180°C or 350°F

Grease and flour your cake tin.

Put the water, fruit, sugar, shortening and baking soda in a saucepan and boil gently for 5 minutes.

Allow to cool.

Sift all of the dry ingredients together.

Mix the fruit mix into the dry ingredients.

Pour into the cake tin and cover the top of the mixture with baking paper. This will stop the top of the cake from overcooking.

Bake for 1 hour or until cooked. The time it takes will depend on your oven and the shape of the cake tin you’ve chosen.

Lydia Pinkham's peanut butter fudge

Lydia Pinkham’s Peanut Butter Fudge

This recipe was originally published in “Fruits and Candies” around 1920, a publication printed by Lydia Pinkham’s company after her death in 1883.

Find out more about Lydia Estes Pinkham and the important part she played in Women’s health in the US in the late 1800’s.


2 cups white sugar (note to metric users, these are American 240ml cups so keep that in mind when measuring)

6 teaspoons of peanut butter (2 US tablespoons or 1 and 1/2 UK or Australian tablespoons)

1/2 cup or 120ml of milk

1/2 teaspoon of vanilla

Butter or margarine to grease your dish

You’ll also need a candy thermometer or a cup of ice water


Cook together 2 cups granulated sugar, 2 tablespoons peanut butter and 1/2 cup of milk over a gentle heat until it reaches 235-245 degrees F/ 113 – 118 degrees C or forms a soft ball when dropped into ice water.

Add 1/2 teaspoon vanilla, pour into a clean bowl and beat until creamy.

Pour into a buttered dish and when nearly cold cut into small squares.