9 Pound Fruit Cake
- 7 eggs (beat yolks, then beat whites)
- 1/2 lb. butter
- 1 c. grape juice
- 1 1/4 c. white sugar
- 1 lb. box golden raisins
- 2 lb. whole candied cherries
- 2 lb. shelled pecans
- 2 lb. candied pineapple
- 2 tsp. nutmeg
- 1/2 tsp. salt
- 4 1/2 c. plain flour, sifted
- Cream butter and sugar.
- Add egg yolks.
- Add 3 1/2 cups of the flour and the juice.
- Add the other cup of flour to the fruits to coat them; fold in egg whites.
- Line pan with waxed paper.
- Grease so the paper will stick to pan.
- Cover the cake and pan with foil to keep out the water drops from the steam.
- Place 2 inches water in pressure canner; leave the cockpit open until the steam comes out and steam for 30 minutes.
- Then close cockpit and cook 35 minutes at 5 pounds pressure, then raise to 10 pounds pressure and cook 40 minutes.
- When cooking time is over, let cake stay in canner 30 minutes before removing lid.
- Then cool and wrap.
- You can bake this a long time before Christmas.
- It will keep and will be better the older it is.
eggs, butter, grape juice, white sugar, golden raisins, candied cherries, pecans, candied pineapple, nutmeg, salt, flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=434943 (may not work)