GRANDMA R'S FRUITCAKE

Steps:

• Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
• Pineapple to be cut in tidbit size, cherries cut in quarters, citron peel cut fine, be sure to wash raisins, soak overnight in grape juice and rum.
• Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
• Cream butter at room temperature like whipped cream.
• Add sugar gradually until no sugar grains remain (about 15 minutes).
• Beat in egg yolks throughly.
• Stir in jelly and melted chocolate.
• Blend in flour and baking powder.
• Add fruit with hands small amounts at a time mixing well.
• Add almonds and pecans (juice as well if still leftover).
• Fold in stiffly beaten egg whites.
• Line pans with thin cardboard bottom and sides.
• Line pans with tin foil over the cardboard.
• Fill pans 3/4 full with batter (5-6 loaf pans).
• Bake at 275°F for 2 1/2 hours.
• If you use mini-pans you will have to watch the baking.
• You will know they are done when the tops are slightly dark.
• Possible cracking of the loaf--little bit springy, but not too springy.
• Cool on racks before removing.
• Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
• Then wrap in tin foil store in a cool place tin container.