Fruitcake #44948

Ingredients

• 0.3 cup grape juice 
• 1 teaspoon baking soda 
• 1 cup butter 
• 0.5 lb cherries whole
• 1 teaspoon cinnamon 
• 0.5 cup citron 
• 1.3 cups fruit snipped
• 5  eggs separated
• 2 cups flour 
• 0.5 teaspoon ground cloves 
• 1  lemon zest 
• 0.5 teaspoon mace 
• 0.5 cup blackstrap molasses 
• 0.5 teaspoon nutmeg 
• 1  orange zest 
• 1.8 cups walnut pieces 
• 0.5 lb pineapple 
• 1.3 cups raisins 
• 1 cup sugar 

Equipment

• frying pan
• oven
• loaf pan
• aluminum foil

Directions

1. Separate eggs.Beat yolks with molasses and juice.Cream butter and sugar.
2. Add yolk mixture to creamed mixture and blend.
3. Combine fruits and nuts; mix with 1 cup flour to coat.Preheat oven to 325 degrees F.Sift remaining 1 cup flour with spices.and baking soda.Beat egg whites until peaks form and fold into creamed mixture.**
4. Cut cooking time in half to 1 hour for loaf pans.Gently stir in fruit/nuts and dry ingredients.
5. Pour into a 9" tube pan that has been well greased, lined with brown paper and greased again.Reduce heat to 300 degrees F and bake for 2 hours.Put on rack to cool.Wrap in foil and store in a cool place.