Rich Dark Fruitcake 1970

Recipe by andypandy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 25mins
YIELD: 4 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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