Festive Fruitcake I
(from Lucianolinda’s recipe box)
cut this recipe in half or make in 2 batches. it is too much for all but large capacity mixer bowls. (6 to 8 quarts)
Source: Allrecipes.com
Categories: sweet breads-fruitcake-coffeecake
Ingredients
- 12 cups raisins
- 3 cups dried currants
- 2 lb. candied mixed fruit
- 1 lb. candies cherries
- 1 (16 oz.) 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 (20oz.) can crushed pineapple with juice
- 1 Tbsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 4 tsp. cocoa
- 4 tsp. ground cinnamon
- 2 tsp. nutmeg
- 2 tsp. orange juice
- 4 cups whole or chopped walnuts
- 12 egg whites
Directions
- Preheat oven to 275 degrees F. Grease four 9×5×3 inch loaf pans, then line with brown paper or foil. Grease again.
- In a large container stir raisins, currants, candied fruits mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
- Measure 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
- 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 ion walnuts.
- In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
- Bake for about 3 hours until an inserted wooden pick comes out clean.