Latest Dish Menu Festive Fruitcake :: The Best Recipes

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Festive Fruitcake

"This is a huge recipe this is rich and darkish. Make a few weeks ahead of time. The walnuts may be chopped or left entire."

Ingredients :

12 cups raisins
three cups dried currants
2 pounds candied blended fruit
1 pound candied cherries
1 (sixteen ounce) jar maraschino cherries, tired
1 1/4 cups dates, pitted and chopped
1 cup all-motive flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (15 ounce) can beaten pineapple with juice
1 tablespoon vanilla extract
2 1/four cups all-reason flour
1 tablespoon baking powder
half of teaspoon baking soda
1 teaspoon salt
four teaspoons unsweetened cocoa powder
four teaspoons ground cinnamon
2 teaspoons floor nutmeg
1 cup orange juice
four cups chopped walnuts
12 egg whites

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 275 tiers F (135 tiers C). Grease 4 nine x five x three inch loaf pans, after which line with brown paper or foil. Grease once more.
In a huge field stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour collectively till all the fruit is well covered with flour.
Measure 2 1/four cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
In a totally large bowl, cream the butter or margarine with the sugar. Beat in egg yolks 3 at a time. Stir in pineapple with juice and vanilla. Add flour aggregate in three parts alternately with fruit juice in 2 components to the creamed aggregate, starting and finishing with flour combination. Stir in walnuts.
In every other bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter amongst pans. Smooth.
Bake for about three hours until an inserted timber select comes out smooth.

Notes :

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