Festive Fruitcake The Best Recipes

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Festive Fruitcake

"This is a large recipe that is rich and dark. Make a few weeks ahead of time. The walnuts can be chopped or left whole."

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 (15 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 unsweetened cocoa powder
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 cup orange juice
• 4 cups chopped walnuts
• 12 egg whites

Instructions :

Prep :	Cook : 48M	Ready in :

• 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.
• 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.
• Measure 2 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 in 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.

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