Elaine Solez Fruitcake Recipe

Name: Elaine Solez Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. golden seedless raisins; 1 lb. chopped pecans; 3 c. sifted flour; 1/2 tsp. salt; 1 lb. softened butter; 2 c. sugar; 6 eggs (separated); 1 Tbsp. warm water; 1/2 c. Grand Marnier; 1 tsp. baking soda

Servings: persons

1
In a large mixing bowl sift the flour and salt over the pecans and raisins.
2
Mix thoroughly and set aside.
3
In another large bowl cream butter and sugar and add egg yolks, 1 at a time, stirring thoroughly.
4
Blend soda and water and stir it thoroughly into butter.
5
Stir in the Grand Marnier.
6
Pour this batter into the raisin/nut mixture and blend thoroughly, using hands if necessary, until all the flour is worked into the batter.
7
Beat the egg whites until stiff and fold them into the batter until no white shows. Spoon and scrape the mixture into a buttered and floured angel food cake pan.
8
Bake at 275u00b0 for 2 to 2 1/2 hours (test with toothpick). Cool a bit before removing from pan.
9
When cooled to room temperature, wrap cake in plastic wrap and refrigerate for 10 days.

2931

kcal

Calories

190

Fat

275

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. golden seedless raisins, 1 lb. chopped pecans, 3 c. sifted flour, 1/2 tsp. salt, and more.

Yes, Elaine Solez Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Elaine Solez Fruitcake

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