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1
Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
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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.
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3
Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
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4
Cream butter at room temperature like whipped cream.
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5
Add sugar gradually until no sugar grains remain (about 15 minutes).
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6
Beat in egg yolks throughly.
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7
Stir in jelly and melted chocolate.
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8
Blend in flour and baking powder.
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9
Add fruit with hands small amounts at a time mixing well.
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10
Add almonds and pecans (juice as well if still leftover).
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11
Fold in stiffly beaten egg whites.
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12
Line pans with thin cardboard bottom and sides.
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13
Line pans with tin foil over the cardboard.
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14
Fill pans 3/4 full with batter (5-6 loaf pans).
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15
Bake at 275u00b0F for 2 1/2 hours.
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16
If you use mini-pans you will have to watch the baking.
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17
You will know they are done when the tops are slightly dark.
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18
Possible cracking of the loaf--little bit springy, but not too springy.
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19
Cool on racks before removing.
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20
Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
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21
Then wrap in tin foil store in a cool place tin container.
