Fruitcake #44948
This recipe came from an old Farm Journal. It makes one large impressive dark fruitcake or two loaf-style fruitcakes !
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READY IN: 2hrs 30mins
SERVES: 20
YIELD: 1 large fruitcake
UNITS: US
INGREDIENTS
Nutrition- 5
- 1⁄2cup molasses
- 1⁄4cup grape juice or 1/4 cup apple juice
- 1cup butter
- 1cup sugar
- 1 1⁄3cups raisins
- 1⁄2lb cut up candied pineapple
- 1⁄2lb whole candied cherry
- 1 1⁄4
- 1⁄2
- 1 3⁄4
- 2cups flour
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon ground cloves
- 1⁄2teaspoon mace
- 1teaspoon cinnamon
- 1teaspoon baking soda
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DIRECTIONS
- Separate eggs.
- Beat yolks with molasses and juice.
- Cream butter and sugar.
- Add yolk mixture to creamed mixture and blend.
- Combine fruits and nuts; mix with 1 cup flour to coat.
- Preheat oven to 325 degrees F.
- Sift remaining 1 cup flour with spices.
- and baking soda.
- Beat egg whites until peaks form and fold into creamed mixture.
- **Cut cooking time in half to 1 hour for loaf pans.
- Gently stir in fruit/nuts and dry ingredients.
- Pour into a 9" tube pan that has been well greased, lined with brown paper and greased again.
- Reduce heat to 300 degrees F and bake for 2 hours.
- Put on rack to cool.
- Wrap in foil and store in a cool place.
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