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open book and question markFruitcakes from the Mystery Box

None of these recipes gives directions for mixing. Based on Nana Klotz's fruitcake, I would say mix the fruit. possibly sprinkling it with a little of the flour so the chopped pieces don't stick together. Mix the dough, then combine the two mixtures. I have rearranged the ingredients so they are in the same order in each recipe.

Mrs. Brown's Fruitcake

Miss Goodwin's
Old English Fruitcake

Addie's Fruitcake
Fruit 2 pounds raisins
1 pound currants
1/2 pound orange peel
1/2 pound lemon peel
1 pound dates
1 pound figs
1 cup preserved strawberries 		3 pounds raisins
3 pounds currants
1 pound citron 		1 pound raisins
1 pound currants
1/2 pound citron
Dough 1 cup butter
1 cup brown sugar
6 eggs
1 cup molasses
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
2 teaspoons allspice
1/2 cup milk
1 scant teaspoon soda
1 teaspoon salt
5 cups flour (some for fruit) 		1 1/4 pound butter
1 1/4 pound sugar (brown sugar preferred)
10 eggs
1 teacup [6 ounces] molasses
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 gill [1/2 cup] brandy
1 gill sherry
1 1/4 pound flour 		1 cup butter or lard
1/2 cup sugar
4 eggs
1 1/2 cup molasses
1 teaspoon cinnamon
1 teaspoon cloves
1 cup sour milk (or 1 cup sweet milk mixed with 2 level teaspoons baking soda)
Flour enough for a stiff batter
Bake Steam 3 hours. Bake in moderate oven [350°F] about 1/2 hour. Bake about 4 hours at 350°F or until when tested with a broom corn or knitting needle no dough attaches. [Or use a toothpick – Jill] This makes two cakes about 6 pounds each. Bake 3 hours or more in a slow [300°F] oven.