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Festive Fruitcake I
Festive Fruitcake I
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Total Time:
Decadent, make-ahead dark fruitcake. Substitute apple juice for orange juice. Perfect for special occasions.
Ingredients:
  • 12 cups raisins
  • 3 cups dried currants
  • 2 pounds candied mixed fruit
  • 1 pound candied cherries
  • 1 (16 ounce) jar maraschino cherries, drained
  • 1.25 cups dates, pitted and chopped
  • 2 cups butter, softened
  • 2 cups white sugar
  • 12 egg yolks
  • 1 (20 ounce) can crushed pineapple with juice
  • 1 tablespoon vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 4 teaspoons cocoa
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 cup orange juice
  • 4 cups whole or chopped walnuts
  • 12 egg whites
Instructions:
  • Preheat oven to 275°F (135°C). Grease four 9x5x3 inch loaf pans, line with brown paper or foil, and grease once more for good measure.
  • Combine raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup of flour in a large bowl, ensuring all fruit is evenly coated with flour.
  • In a medium bowl, combine 2 1/4 cups of flour, along with baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg. Mix well.
  • In a huge bowl, combine the butter or margarine with sugar until creamy. Mix in egg yolks three at a time. Add pineapple with juice and vanilla. Alternate adding flour mixture in 3 parts and fruit juice in 2 parts to the creamed mixture, starting and finishing with the flour mixture. Fold in walnuts.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Gently fold the egg whites into the batter, then delicately mix in the fruit. Divide the batter evenly among the pans and smooth the tops.
  • Bake for around 3 hours or until a wooden pick inserted comes out clean.

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