Festive Fruitcake

Festive Fruitcake

4

"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

servings 460 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 80.7g
  • 26%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

4
  1. 5 Ratings

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This is an excellent recipe. I played with the fruits added - included dried cherries, bleuberries and cranberries to substitute for some of the raisins. I also included some chopped candied p...

I hate fruitcake... BUT this was actually really tasty. It's strong, moist, and not at all bland. My step-dad loves fruitcake and has asked me to make it every Christmas from now on... I guess I...

Wonderful fruitcake. Easy to make. It made 10 small loaves and baked in 2 hrs. It is moist, heavy and very rich. It is a keeper.

Used pecans instead of walnuts. Sprinkled a tablespoon of brandy over each loaf for 7 days before serving. Everyone loved it.