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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This recipe came from an old Farm Journal. It makes one large impressive dark fruitcake or two loaf-style fruitcakes ! Ingredients:
5 eggs, separated |
1/2 cup molasses |
1/4 cup grape juice or 1/4 cup apple juice |
1 cup butter |
1 cup sugar |
1 1/3 cups raisins |
1/2 lb cut up candied pineapple |
1/2 lb whole candied cherry |
1 1/4 cups snipped dates or 1 1/4 cups any dried fruit |
1/2 cup citron (optional) |
1 orange, zest of |
1 lemon, zest of |
1 3/4 cups pecan pieces or 1 3/4 cups walnut pieces |
2 cups flour |
1/2 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1/2 teaspoon mace |
1 teaspoon cinnamon |
1 teaspoon baking soda |
Directions:
1. Separate eggs.
2. Beat yolks with molasses and juice.
3. Cream butter and sugar.
4. Add yolk mixture to creamed mixture and blend.
5. Combine fruits and nuts; mix with 1 cup flour to coat.
6. Preheat oven to 325 degrees F.
7. Sift remaining 1 cup flour with spices.
8. and baking soda.
9. Beat egg whites until peaks form and fold into creamed mixture.
10. **Cut cooking time in half to 1 hour for loaf pans.
11. Gently stir in fruit/nuts and dry ingredients.
12. Pour into a 9 tube pan that has been well greased, lined with brown paper and greased again.
13. Reduce heat to 300 degrees F and bake for 2 hours.
14. Put on rack to cool.
15. Wrap in foil and store in a cool place.
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