Fruitcake #44948 - cooking recipe

Ingredients

5 eggs, separated
1/2 cup molasses
1/4 cup grape juice or 1/4 cup apple juice
1 cup butter
1 cup sugar
1 1/3 cups raisins
1/2 lb cut up candied pineapple
1/2 lb whole candied cherry
1 1/4 cups snipped dates or 1 1/4 cups any dried fruit
1/2 cup citron (optional)
1 orange, zest of
1 lemon, zest of
1 3/4 cups pecan pieces or 1 3/4 cups walnut pieces
2 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon mace
1 teaspoon cinnamon
1 teaspoon baking soda

Preparation

Separate eggs.
Beat yolks with molasses and juice.
Cream butter and sugar.
Add yolk mixture to creamed mixture and blend.
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.
**Cut cooking time in half to 1 hour for loaf pans.
Gently stir in fruit/nuts and dry ingredients.
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.