This moist fruitcake, made by Ruth Ann Johnson (my mom) in Maryland, is delicious. If you think you hate fruitcake, you may love this one. The recipe dates back to 1870 in Mom's family. Her mother and grandmother made fruitcakes each year, usually the Saturday after Thanksgiving. Mom ships them around the country to relatives and friends, including to me in Iowa.
Here is the recipe.
2 cups all-purpose flour
1 teaspoon cinnamon
2 1/2 cups raisins
1 cup light raisins
1 cup currants
3/4 cup chopped figs
1 1/3 cups chopped dates
2 cups diced candied fruit
1/2 cup frozen pitted tart red cherries, thawed
1/2 pound butter (1 cup)
1 cup sugar
5 egg yolks
1 cup blackberry wine
1/2 cup backberry or raspberry jelly
1/4 cup orange juice
2 tablespoons lemon juice
2 teaspoons vanilla
5 egg whites
Pecan halves and whole candied fruit for decorations
Step 1: Grease two 9x5x3-inch loaf pans. Line bottom and sides with brown paper (prevents overbrowning); grease paper.
Step 2: Stir together flour and cinnamon. Add fruits; mix till well coated.
Step 3: In a large mixer bowl, beat butter with electric mixer about 30 seconds. Add sugar and beat till fluffy. Add egg yolks and beat till combined. Add wine, jelly, orange juice, lemon juice, and vanilla. Beat on low speed till combined (batter will look curdled). Stir in flour and fruit mixture.
Step 4: In a small mixer bowl, beat egg whites till stiff peaks form. Fold egg whites into fruit mixture. Turn batter into prepared pans. Top with pecan halves and whole candied fruit, if desired.
Step 5: Bake in a 300° oven for 1 1/2 hours. Remove from pans, cool completely. Wrap in clear plastic wrap and store in refrigerator for a day before serving. Makes 24 servings.