Large dark fruitcake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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