Grandma Dalton’s Dark Fruitcake
Nancy Heidbreder, Hayward

2 sticks butter, melted and cooled 3 cups flour, sifted 2 tsp. double acting baking powder 2 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. nutmeg 1/2 tsp. cloves 1 tsp. mace 1 lb. fine candied fruits, chopped 1/2 cup candied pineapple 3 cups raisins 1-1/4 cups dates, cut up 2 cups nuts or 1 cup walnuts, chopped or in large broken pieces 2 cups currants 4 large or 5 small eggs 1 lb. dark brown sugar 1/4 cup dark molasses 1/2 cup grape jelly 1/2 any liquid (milk, water, fruit juice, or Burgundy wine, bourbon, scotch, good rye)

Melt butter, cool, and set aside. In a large bowl, sift flour, baking powder, and spices. Gradually mix in all fruits and nuts; add a little bit at a time so they are well-covered with flour and not stuck together. In a small bowl, beat grape jelly and “liquid”; set aside. In a separate bowl, beat eggs until foamy and then some; add brown sugar. Keep beating; add molasses and cooled butter. Keep beating; then add jelly/liquid mixture. Mix well until light and foamy. Slowly add dry mix to foamy mix, mixing until all is well-blended. Let set while preheating oven to 275 degrees. Take 2 bread pans (9-x5-x2-inch) or 1 tub pan (10-x4-inch) and grease pans well with shortening. Line pans with wax paper; fit well and then grease paper also. Pour the mixture into pans filling to about 3/4 to 1 inch from top. Place in oven and bake 3 to 3-1/2 hours or until firm and straw or toothpick comes out clean from middle. During the last hour of baking, cover top of cake(s) with wax paper.