large dark fruitcake

Categories
Cake/cookie
Yield
1 cake
MeasureIngredient
5 eaches Eggs, separated
½ cup Molasses
¼ cup Grape juice
1 cup Butter
1 cup Sugar
1⅓ cup Raisins
½ pounds Candied pineapple, cut up
½ pounds Whole Candied cherries
1¼ cup Chopped dates
¼ pounds Chopped citron
¼ pounds Chopped orange peel
¼ pounds Chopped lemon peel
1¾ cup Cut pecans
2 cups Sifted flour
½ teaspoon Ground nutmeg
½ teaspoon Ground cloves
½ teaspoon Ground mace
1 teaspoon Ground cinnamon
1 teaspoon Baking soda

Beat egg yolks, combine with molasses and grape juice.

Cream butter and sugar. Add egg yolk mixture and blend well. Combine fruit and nuts and mix with 1 cup flour to coat. Warm in 325 F. oven for 5 minutes.

Sift remaining cup of flour with spices and soda.

Beat egg whites until peaks form and fold into creamed mixture. Stir in fruits, nuts and dry ingredients.

Pour into 9 inch tube pan, bottom greased then lined with brown paper also well greased. Bake in 300 F. oven 2 hours.

Put on rack to cool, wrap in foil and store in cold place. (freezes well) **JJ** 102195.1612

JW> * COPIED Submitted By COOKING On 10-21-95

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