Festive Fruitcake Good Recipes

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Festive Fruitcake

"This is a large recipe that is rich and darkish. Make a few weeks in advance of time. The walnuts may be chopped or left entire."

Ingredients :

12 cups raisins
three cups dried currants
2 pounds candied mixed 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 crushed pineapple with juice
1 tablespoon vanilla extract
2 1/4 cups all-reason flour
1 tablespoon baking powder
half of teaspoon baking soda
1 teaspoon salt
4 teaspoons unsweetened cocoa powder
four teaspoons floor 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 (one hundred thirty five levels C). Grease four 9 x five x 3 inch loaf pans, after which line with brown paper or foil. Grease once more.
In a large field stir raisins, currants, candied fruit blend, candied cherries, maraschino cherries, dates, and 1 cup flour collectively till all of the fruit is properly lined with flour.
Measure 2 1/four cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg right into a medium bowl. Stir to mix.
In a very big 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 aggregate in three parts alternately with fruit juice in 2 parts to the creamed combination, starting and ending with flour mixture. Stir in walnuts.
In every other bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit lightly. Divide batter among pans. Smooth.
Bake for about three hours until an inserted wood pick comes out smooth.

Notes :

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