Prep 25 mins
Cook 4 hrs
This looks long but is simple...it's the best tasting fruitcake I have ever had and made. It originally came from Edith Adam's Homemakers Magazine in 1970.
- 1 lb salted butter
- 2 cups white sugar
- 4 cups all-purpose flour
- 6 ounces grape jelly (Welches)
- 1 ounce melted unsweetened chocolate
- 1 teaspoon baking powder
- 12 medium beaten egg yolks
- 1 medium orange, juice of
- 1 cup grape juice (Welches, OR 1/2 cup grape juice and 1/2 cup rum)
- 1⁄2 lb blanched slivered almond
- 1 lb pecan halves
- 3 lbs washed seedless raisins
- 1 lb washed sultana raisin
- 1 lb candied chopped pineapple
- 1 lb candied red cherries or 1 lb chopped cherries
- 1 lb green glazed cherries or 1 lb chopped cherries
- 1 lb candied citron peel, cut fine
- 12 medium egg whites, beaten stiff
- Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
- Line cake pan set plus one extra with three layers brown greased paper.
- Grease sides next to the batter.
- Place a small dish of water in bottom of oven for steam and moisture.
- Test by touching finger in centre of cake, if no dent press harder.
- Cake should be firm to touch or slightly springy.
- Method: Prepare almonds, soak overnight in the orange juice.
- Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
- Next Day-- cream butter at room temperature but not too soft.
- Add white sugar gradually creaming until no grains are felt between fingertips.
- Beat in the beaten egg yolks.
- Blend well.
- ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
- Stir in the grape jelly and the melted cooled chocolate.
- Blend in the flour, and baking powder.
- Add the fruits in small amounts at a time, mixing well.
- Add almonds, and pecans.
- Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.
I made this recipe a few days ago and already have a hard time not sampling although I did have to have a taste. It is already wonderful and if it now were needed could already be served. I look forward to using some brandy on it and letting it rest for a few weeks. The recipe is very easy to follow(great instruction) and just all in all "perfect". I made 5 pans 4' by8'' and one pan sightly larger and baked the smaller ones for 2 hours and larger cake 21/2 hours . I was able to fit all the pans in the oven at one time. I used parchment paper which (doubled) I lightly sprayed with Pam and it worked perfect. can't wait to get this cake out of "storage". So happy I found this recipe andypandy.
I have been using this recipe for over 20 years - it is the best! Even my tea toddling mom likes it since I add extra rum to the cake. I even "spray" the cakes several times with rum as they age for the 6 weeks. Brenda