Grandma R's Fruitcake

Total Time: 5 hrs 10 mins Preparation Time: 3 hrs 40 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb butter
• 1 lb sugar
• 1 lb all-purpose flour
• 6 ounces grape jelly
• 1 ounce dark chocolate
• 1 teaspoon baking powder
• 12 medium egg yolks
• 1 orange, juice of
• 1/2 cup grape juice
• 1/2 cup rum
• 1/2 lb blanched almond
• 1 lb pecans
• 3 lbs dark seedless raisins
• 1 lb sultana raisin
• 1 lb crystallized pineapple
• 1 lb candied red cherries
• 1 lb candied green cherries
• 1 lb candied citron peel
• 12 medium egg whites

Recipe

• 1 pecans chopped roughly, almonds slivered and soak overnight in orange juice.
• 2 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.
• 3 set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
• 4 cream butter at room temperature like whipped cream.
• 5 add sugar gradually until no sugar grains remain (about 15 minutes).
• 6 beat in egg yolks throughly.
• 7 stir in jelly and melted chocolate.
• 8 blend in flour and baking powder.
• 9 add fruit with hands small amounts at a time mixing well.
• 10 add almonds and pecans (juice as well if still leftover).
• 11 fold in stiffly beaten egg whites.
• 12 line pans with thin cardboard bottom and sides.
• 13 line pans with tin foil over the cardboard.
• 14 fill pans 3/4 full with batter (5-6 loaf pans).
• 15 bake at 275°f for 2 1/2 hours.
• 16 if you use mini-pans you will have to watch the baking.
• 17 you will know they are done when the tops are slightly dark.
• 18 possible cracking of the loaf--little bit springy, but not too springy.
• 19 cool on racks before removing.
• 20 peel off tin foil gently wrap in saran wrap (or cheesecloth if you are planning to soak in rum afterwards).
• 21 then wrap in tin foil store in a cool place tin container.