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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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From my Great Aunt's recipe collection. This originally came from a German dairy farmer's wife from Illinois and was published in a local cookbooklet put out by The Naperville Sun. Unlike the fruitcakes you may be used to, this one calls for fruit preserves rather than candied fruits. Choose chunky preserves, with big pieces of fruit, for best results. Ingredients:
3/4 cup unsalted butter, at room temperature |
2 cups brown sugar |
4 large eggs, separated |
3 cups all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
1/2 cup buttermilk |
1 teaspoon baking soda |
2/3 cup cherry preserves |
2/3 cup apricot preserves |
2/3 cup pineapple preserves |
1 cup chopped nuts |
1 teaspoon vanilla |
Directions:
1. Cream butter and sugar together.
2. Separate eggs and add the yolks to the butter, beating well.
3. Sift together the flour and the spices.
4. Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
5. Add the preserves and the nuts, stirring gently.
6. Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
7. Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
8. Let cool before removing from pan.
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