1. Pecans chopped roughly, almonds slivered and soak overnight in orange juice. 2. 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. 3. Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter. 4. Cream butter at room temperature like whipped cream. 5. Add sugar gradually until no sugar grains remain (about 15 minutes). 6. Beat in egg yolks throughly. 7. Stir in jelly and melted chocolate. 8. Blend in flour and baking powder. 9. Add fruit with hands small amounts at a time mixing well. 10. Add almonds and pecans (juice as well if still leftover). 11. Fold in stiffly beaten egg whites. 12. Line pans with thin cardboard bottom and sides. 13. Line pans with tin foil over the cardboard. 14. Fill pans 3/4 full with batter (5-6 loaf pans). 15. Bake at 275°F for 2 1/2 hours. 16. If you use mini-pans you will have to watch the baking. 17. You will know they are done when the tops are slightly dark. 18. Possible cracking of the loaf--little bit springy, but not too springy. 19. Cool on racks before removing. 20. Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards). 21. Then wrap in tin foil store in a cool place tin container. ---------------------------------------------------------------------------
Nutrition
Ingredients
