Rich Dark Fruitcake 1970 Recipe

Name: Rich Dark Fruitcake 1970
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

3605

kcal

Calories

253

Fat

265

Carbs

100

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 18 ingredients. The key ingredients include: 1 lb salted butter, 2 cups white sugar, 4 cups all-purpose flour, 6 ounces grape jelly (Welches), and more.

Yes, Rich Dark Fruitcake 1970 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.

Rich Dark Fruitcake 1970

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