Festive Fruitcake4 Reviews
“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.” - by Carol
Original recipe yields 4 large loaf cakes
- 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.
Amount Per Serving (48 total)
- 460 cal
- 15.6 g
- 80.7 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 papaya ..." See moreand pineapple. The key is mixing all the fruit with the flour first. That way the fruit does not sink to the bottom of the cake. Thanks for the great recipe."
"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 will ..." See morebe using this recipe for the next 25+ years since he's only 50."
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