Grandma R's Fruitcake

Recipe by oilpatchjo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 10mins
SERVES: 60
YIELD: 5 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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