Fruitcake: Part two
Sid's Sea Palm Cooking
Sid's Sea Palm Cooking
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Ingredients

  • 5 or so loaves worth. After the recipe here is my version.
  • 15 lbs)
  • 1 lb Butter
  • 1 lb Sugar (2 cups)
  • 1 lb Flour (4 cups)
  • 1 6 oz jar Grape Jelly
  • 1 square chocolate, melted
  • 1 tsp baking powder
  • 12 medium egg yolks, beaten thoroughly
  • 1 cup grape juice, or 1/2 cup juice and
  • 1/2 cup rum
  • 1/2 lb blanched almonds
  • 1 lb Pecans, halved
  • 3 lbs washed seedless raisins
  • 1 lb sultana raisins
  • 1 lb candied pineapple
  • 1 lb candied red cherries, whole or cut
  • 1 lb candied green cherries, whole or cut
  • 1 lb candied citron peel, cut fine
  • 12 medium egg whites beaten stiff
  • 3, 4 or 5 lined pans, and bake in slow oven, 275 degrees. Test for doneness. Sid's Rich Fruitcake version
  • 1/2 lb Butter (2 sticks)
  • 1/2 lb Sugar (1 cup)
  • 3 oz Pomegranate Jelly (I've been in 3 grocery stores in the past couple of days and forgot to buy Grape Jelly. Maybe cause I really don't like grape jelly?)
  • 1 1/2 Tablespoons Molasses (my sister uses molasses in place of the chocolate square)
  • 1 tsp Baking Powder
  • 5 large egg yolks, beaten together
  • 1/2 lb Blanched Almonds
  • 1/2 lb Pecan pieces
  • 1/2 lb Craisins
  • 1/2 lb sultana raisins
  • 1/2 lb candied pineapple
  • 1/2 lb candied red cherries
  • 1/2 lb candied green cherries
  • 1 lb fruit cake mix (has citron, cherries and pineapple in it)
  • 5 large egg whites, beaten stiff
  • See how much lighter the batter appears? That's the magic of the egg whites.
  • Divide dough into two well greased and parchment lined loaf pans, bake at 275 degrees until done.

Instructions

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