German Fruitcake
"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
Comments & Reviews
Just A Pinch Sweepstakes