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This recipe for FRUIT CAKE is from GRADYE'S RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 egg yolks, well beaten
1 1/2 cups brown sugar (packed)
3 cups flour
1 teaspoon baking powder
2 teaspoons salt
1 tablespoon cinnamon
2 teaspoons allspice
1 teaspoon ground cloves
1 cup grape juice
1/2 lb. dates, chopped
1 cup shaved citron (3/4 lbs)
1 1/2 cup candied cherries, halved (1 lb.)
1/2 cup currants
1/2 cup raisins (seedless)
3 cups chopped nuts
1 cup Wesson Oil
4 egg whites, stiffly beaten
1 cup chopped candied pineapple (1/2 lb.)

Combine sugar and well-beaten egg yolks, and beat 2 minutes. Sift 1 cup flour to put over fruit. Sift 2 cups flour with remaining dry ingredients. Add sifted dry ingredients to eggs and sugar, alternately with fruit juice. Add fruit, nuts and Wesson Oil. Mix well, and fold in egg whites. Bake in loaf pan* at 200 (very slow oven) for 4 hours.

(Fruitcakes are often baked ahead of time and soaked in whiskey or liquor).

Personal Notes:
Personal Notes:
Fruit cakes have gotten a bad rap over the years. Personally, I like fruit cake.

* However, I'm not sure my loaf pan will hold this much. Was Mother's loaf pan larger? Will this fill two loaf pans? If so, baking time might need to be reduced.




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