Grandmother Feland Fruitcake Recipe

• 3 c pecans
• 2 lb raisins
• 1/2 lb figs
• 1 lb dates (2 1/2 c whole or 2 c chopped)
• 1/2 lb citron (or 1 lb candied fruit)
• 1 t Allspice
• 1 t Nutmeg
• 1 t Cinnamon
• 1 t Cloves
• 1 heaping t baking powder
• 3 T cocoa
• 1 c unsalted butter
• 2 c sugar
• 1 c molasses (not blackstrap)
• 7 egg yolks
• 7 egg whites
• 5 c flour
• 1 c red wine
• 1 c grape or cherry preserves

1. Line pans with greased brown paper and preheat oven to 250 degrees.
2. Sift dry ingredients. Sift 1/2 of dry ingredients into mixture of fruit and nuts.
3. Mix remaining ingredients as for batter cake (excluding egg whites). Fold egg whites in last after adding fruits and nuts.
4. Fill pans fairly full and decorate with halves of pecans and cherries.
5. Steam in oven until toothpick comes out clean (several hours).

pecans, raisins, figs, dates, citron, allspice, nutmeg, cinnamon, baking powder, t, unsalted butter, sugar, molasses, egg yolks, egg whites, flour, red wine, grape

Taken from www.epicurious.com/recipes/member/views/grandmother-feland-fruitcake-recipe-50062201 (may not work)