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German Fruitcake Recipe

March 13th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3/4cupunsalted butter, at room temperature
  2. 2cupsbrown sugar
  3. 4largeeggs, separated
  4. 3cupsall-purpose flour
  5. 1/2teaspoonground cinnamon
  6. 1/2teaspoonground nutmeg
  7. 1/2teaspoonground cloves
  8. 1/2cupbuttermilk
  9. 1teaspoonbaking soda
  10. 2/3cupcherry preserves
  11. 2/3cupapricot preserves
  12. 2/3cuppineapple preserves
  13. 1cup choppednuts
  14. 1teaspoonvanilla

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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