Rich Fruit Cake

• 1 lb. butter
• 1 lb. sugar
• 1 lb. citron
• 2 lb. seedless raisins
• 2 lb. currants
• 1 lb. pecans, shelled
• 1 lb. conserved pineapple
• 1 glass grape juice
• 4 Tbsp. chocolate, melted
• 1 doz. eggs
• 1 lb. sifted flour
• 1 large glass grape jelly
• 1 lb. walnuts, shelled
• 1 lb. conserved cherries
• 1 Tbsp. nutmeg
• 1 tsp. cloves
• 1/2 tsp. allspice

1. Soak fruit in grape juice overnight.
2. Cream butter; add sugar, egg yolks, flour, spices, jelly, chocolate, fruit and nuts.
3. Fold in stiffly beaten egg whites.
4. Pour into tube pans that have been greased and lined with brown paper.
5. Bake in a slow 225u0b0 oven for 1 1/2 to 2 hours.
6. Makes approximately 14 pounds.

butter, sugar, citron, raisins, currants, pecans, conserved pineapple, glass grape juice, chocolate, eggs, flour, glass grape jelly, walnuts, conserved cherries, nutmeg, cloves, allspice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402865 (may not work)