Grandma's Fruitcake
Nutritional Info
- Servings Per Recipe: 255
- Amount Per Serving
- Calories: 104.9
- Total Fat: 4.9 g
- Cholesterol: 3.9 mg
- Sodium: 8.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
View full nutritional breakdown of Grandma's Fruitcake calories by ingredient
Introduction
Old family favorite Old family favoriteNumber of Servings: 255
Ingredients
-
1 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
2 cup Bread Flour - Unbleached, King Arthur Flour (by SWEETMAMAHARR)
4 stick Butter, unsalted
12 serving Egg white, large
2 cup Whole Wheat Flour
453.6 grams Granulated Sugar
1 square (1 oz) Baking chocolate, unsweetened, squares
64 tbsp Jelly Smuckers Strawberry Preserves
16 tbsp Grape Jelly Smucker's Sugar Free
1 serving Grape Juice - Welch's 100% Juice (8oz)
16 oz candied pineapple (by BWNEAL)
32 tbsp Citron, candied, diced - Paradise, Inc. - 3/15 (by ALILDUCKLING)
16 oz candied cherries (by BWNEAL)
4 oz Candied Orange Peel (by JO_JO_BA)
680.4 grams Raisins
453.6 grams Sun Maid, California Chopped Dates
16 oz (24 whole kernels) Almonds
16 oz Walnuts
16 oz (20 halves) Pecans
1 tsp Almond Extract (by CRANKYGIRL)
1 tbsp Cinnamon, ground
.5 tsp Nutmeg, ground
.5 tsp Allspice
Tips
This gives fruitcake a good name, but MEASURE YOUR SERVING!
Directions
Day before, put all fruit in a large bowl and pour 1 cup of Grape Juice over all. Cover and let sit.
Grind almonds and sprinkle with ROSE EXTRACT. If you do not have rose, use almond. Course chop other nuts (1/4 to 1/2 inch size) and set aside.
Cream sugar and butter, add eggs one at a time, beating well, set aside
Sift flours (grind oatmeal to flour consistency), adding spices and sifting well, set aside.
Melt one ounce of baker's unsweetened chocolate.
Add chocolate, jelly and preserves and 1/2 of flour mixture to egg and sugar mixture, mixing well.
Sift some of flour over fruit and add a layer of a fruit at a time, stirring gently till all flour and fruit is added.
Mix in nuts.
Line tube pan, or loaf pans with parchment paper or foil. I used small foil pans (need 16 pans to divide batter between - approximately 1 pound per pan).
Bake in slow oven of 225 degrees for 30 minutes for every pound. My 16 pounds took about 5 hours when baked in small pounds. Bake until toothpick inserted comes out clean. DO NOT OPEN FOR FIRST HOUR OF COOKING!
Serving Size: 255 1 oz slices
Number of Servings: 255
Recipe submitted by SparkPeople user MAGGIEFA.
Grind almonds and sprinkle with ROSE EXTRACT. If you do not have rose, use almond. Course chop other nuts (1/4 to 1/2 inch size) and set aside.
Cream sugar and butter, add eggs one at a time, beating well, set aside
Sift flours (grind oatmeal to flour consistency), adding spices and sifting well, set aside.
Melt one ounce of baker's unsweetened chocolate.
Add chocolate, jelly and preserves and 1/2 of flour mixture to egg and sugar mixture, mixing well.
Sift some of flour over fruit and add a layer of a fruit at a time, stirring gently till all flour and fruit is added.
Mix in nuts.
Line tube pan, or loaf pans with parchment paper or foil. I used small foil pans (need 16 pans to divide batter between - approximately 1 pound per pan).
Bake in slow oven of 225 degrees for 30 minutes for every pound. My 16 pounds took about 5 hours when baked in small pounds. Bake until toothpick inserted comes out clean. DO NOT OPEN FOR FIRST HOUR OF COOKING!
Serving Size: 255 1 oz slices
Number of Servings: 255
Recipe submitted by SparkPeople user MAGGIEFA.