Rich Dark Fruitcake 1970

Submitted by andypandy

"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."

 

• Ready In: 4hrs 25mins
• Ingredients: 18
• Yields: 4 cakes

ingredients

• 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

directions

1. 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.
2. Line cake pan set plus one extra with three layers brown greased paper.
3. Grease sides next to the batter.
4. Place a small dish of water in bottom of oven for steam and moisture.
5. Test by touching finger in centre of cake, if no dent press harder.
6. Cake should be firm to touch or slightly springy.
7. Method: Prepare almonds, soak overnight in the orange juice.
8. Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
9. Next Day-- cream butter at room temperature but not too soft.
10. Add white sugar gradually creaming until no grains are felt between fingertips.
11. Beat in the beaten egg yolks.
12. Blend well.
13. ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
14. Stir in the grape jelly and the melted cooled chocolate.
15. Blend in the flour, and baking powder.
16. Add the fruits in small amounts at a time, mixing well.
17. Add almonds, and pecans.
18. Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.

Reviews

[Dotty2]

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.

 

[brendath1127]

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