Recipe by oilpatchjo
This recipe came from the Vancouver Sun Newspaper about 40 years ago. I was recently given this recipe to try. Well worth the work!
Top Review by STARTERWIFE
I have to agree with andypandy,this is about the best fruitcake recipe,i too have made it for yrs.,although I usually make it in bundt pans,and also sprinkle a little orange liquor over top or apricot brandy,then wrap and store for xmas.I am glad others will have this recipe to use,i never thought to post it.Thanks.
- 1 lb butter
- 1 lb white sugar
- 1 lb all-purpose flour
- 6 ounces grape jelly
- 1 ounce dark chocolate
- 1 teaspoon baking powder
- 12 medium egg yolks
- 1 orange, juice of
- 1⁄2 cup grape juice
- 1⁄2 cup rum
- 1⁄2 lb blanched almond
- 1 lb pecans
- 3 lbs dark seedless raisins
- 1 lb sultana raisin
- 1 lb crystallized pineapple
- 1 lb candied red cherries
- 1 lb candied green cherries
- 1 lb candied citron peel
- 12 medium egg whites
Directions See How It's Made
- Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
- Pineapple to be cut in tidbit size, cherries cut in quarters, citron peel cut fine, be sure to wash raisins, soak overnight in grape juice and rum.
- Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
- Cream butter at room temperature like whipped cream.
- Add sugar gradually until no sugar grains remain (about 15 minutes).
- Beat in egg yolks throughly.
- Stir in jelly and melted chocolate.
- Blend in flour and baking powder.
- Add fruit with hands small amounts at a time mixing well.
- Add almonds and pecans (juice as well if still leftover).
- Fold in stiffly beaten egg whites.
- Line pans with thin cardboard bottom and sides.
- Line pans with tin foil over the cardboard.
- Fill pans 3/4 full with batter (5-6 loaf pans).
- Bake at 275°F for 2 1/2 hours.
- If you use mini-pans you will have to watch the baking.
- You will know they are done when the tops are slightly dark.
- Possible cracking of the loaf--little bit springy, but not too springy.
- Cool on racks before removing.
- Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
- Then wrap in tin foil store in a cool place tin container.