Rich Dark Fruitcake 1970

This looks long but is simple...it's the best tasting fruitcake i have ever had and made. It originally came from edith adam's homemakers magazine in 1970.

Steps

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.

Line cake pan set plus one extra with three layers brown greased paper.

Grease sides next to the batter.

Place a small dish of water in bottom of oven for steam and moisture.

Test by touching finger in centre of cake , if no dent press harder.

Cake should be firm to touch or slightly springy.

Method: prepare almonds , soak overnight in the orange juice.

Prepare fruit , and soak overnight in the grape juice , sprinkle a little flour over the fruit.

Next day-- cream butter at room temperature but not too soft.

Add white sugar gradually creaming until no grains are felt between finger.

Beat in the beaten egg yolks.

Blend well.

All steps must be followed as given to prevent butter from oozing out during baking.

Stir in the grape jelly and the melted cooled chocolate.

Blend in the flour , and baking powder.

Add the fruits in small amou.

Ingredients

salted butter, white sugar, all-purpose flour, grape jelly, unsweetened chocolate, baking powder, egg yolks, orange, juice of, grape juice, blanched slivered almond, pecan halves, seedless raisins, sultana raisin, pineapple, candied red cherries, green glazed cherries, candied citron peel, egg whites