From my Great Aunt's recipe collection. This originally came from a German dairy farmer's wife from Illinois and was published in a local cookbooklet put out by The Naperville Sun. Unlike the fruitcakes you may be used to, this one calls for fruit preserves rather than candied fruits. Choose chunky preserves, with big pieces of fruit, for best results.

Ingredients

16 serv.

cup unsalted butter, at room temperature↗3⁄4 cup
cups brown sugar↗2 cups
large eggs, separated↗4
separated
cups all-purpose flour↗3 cups
teaspoon ground cinnamon↗1⁄2 teaspoon
teaspoon ground nutmeg↗1⁄2 teaspoon
teaspoon ground cloves↗1⁄2 teaspoon
cup buttermilk↗1⁄2 cup
teaspoon baking soda↗1 teaspoon
cup cherry preserves↗2⁄3 cup
cup apricot preserves↗2⁄3 cup
cup pineapple preserves↗2⁄3 cup
cup chopped nuts1 cup
teaspoon vanilla↗1 teaspoon

Step-by-step instructions

1
Cream butter and sugar together.
2
Separate eggs and add the yolки 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.

Source: food.com

Original recipe ↗

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