German Fruitcake
Ingredients
- 3/4 cup unsalted butter, at room temperature ⓘ
- 2 cups brown sugar ⓘ
- 4 large eggs, separated ⓘ
- 3 cups all-purpose flour ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 cup buttermilk ⓘ
- 1 teaspoon baking soda ⓘ
- 2/3 cup cherry preserves
- 2/3 cup apricot preserves ⓘ
- 2/3 cup pineapple preserves ⓘ
- 1 cup chopped nuts
- 1 teaspoon vanilla ⓘ
Instructions
- Cream butter and sugar together.
- Separate eggs and add the yolks to the butter, beating well.
- Sift together the flour and the spices.
- Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
- Add the preserves and the nuts, stirring gently.
- Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
- Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
- Let cool before removing from pan.
Nutrition & Diet Analysis (per serving)
1003
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).