German Fruitcake

Name: 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

14 ingredients

8 steps

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

Directions

1

Cream butter and sugar together.
2

Separate eggs and add the yolks to the butter, beating well.
3

Sift together the flour and the spices.
4

Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
5

Add the preserves and the nuts, stirring gently.
6

Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
7

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.
8

Let cool before removing from pan.