Festive Fruitcake I
Description
This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.
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 1/4 cups dates, pitted and chopped
•
1 cup all-purpose flour
•
2 cups butter, softened
•
2 cups white sugar
•
12 egg yolks
•
1 (20 ounce) can crushed pineapple with juice
•
1 tablespoon vanilla extract
•
2 1/4 cups all-purpose flour
•
1 tablespoon baking powder
•
1/2 teaspoon baking soda
•
1 teaspoon salt
•
4 teaspoons cocoa
•
4 teaspoons ground cinnamon
•
2 teaspoons ground nutmeg
•
1 cup orange juice
•
4 cups whole or chopped walnuts
•
12 egg whites
Directions
1
Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
2
In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
3
Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
4
In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
5
In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
6
Bake for about 3 hours until an inserted wooden pick comes out clean.