Large Dark Fruitcake

Preparation info

  • Difficulty

    Medium

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Molasses helps give dark color and wonderful old-fashioned flavor

Ingredients

  • 5 eggs, separated
  • c. molasses
  • (¼ c. grape juice
  • 1 c. butter or regular margarine
  • 1 c. sugar
  • 1⅓ c. raisins
  • ½ lb. cut-up candied pineapple
  • ½ lb. whole candied cherries
  • c. chopped dates
  • ¼ lb. chopped citron
  • ¼ lb. chopped orange peel
  • ¼ lb. chopped lemon peel
  • c. cut pecans
  • 2 c. sifted flour
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cloves
  • ½ tsp. ground mace
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda

Method

  • Beat egg yolks; combine with molasses and grape juice.
  • Cream butter and sugar. Add egg yolk mixture. Blend well.
  • Combine fruit and nuts; mix with 1 c. flour to coat.
  • Warm in slow oven (325°) 5 minutes.
  • Sift remaining 1 c. flour with spices and soda.
  • Beat egg whites until peaks form and fold into creamed mixture. Stir in fruits and nuts and dry ingredients.
  • Pour into 9" tube pan, bottom greased, then lined with brown paper, also well-greased. Bake in slow oven (300°) 2 hours.
  • Put on rack to cool. Wrap in foil and store in cold place (it freezes well).