Festive Fruitcake I The Best Recipes

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Festive Fruitcake I

"This is a large recipe this is wealthy and darkish. Make some weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.Com."

Ingredients :

12 cups raisins
3 cups dried currants
2 kilos candied blended fruit
1 pound candied cherries
1 (16 ounce) jar maraschino cherries, drained
1 1/four cups dates, pitted and chopped
1 cup all-motive flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (20 ounce) can overwhelmed pineapple with juice
1 tablespoon vanilla extract
2 1/4 cups all-reason flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 teaspoons cocoa
4 teaspoons floor cinnamon
2 teaspoons floor nutmeg
1 cup orange juice
four cups whole or chopped walnuts
12 egg whites

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 275 tiers F (one hundred thirty five ranges C). Grease 4 9 x five x three inch loaf pans, and then line with brown paper or foil. Grease once more.
In a large field stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together till all the fruit is properly lined with flour.
Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to combine.
In a totally massive 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 3 elements alternately with fruit juice in 2 elements to the creamed aggregate, starting and finishing with flour combination. Stir in walnuts.
In some other bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit lightly. Divide batter among pans. Smooth.
Bake for approximately three hours until an inserted timber pick comes out easy.

Notes :

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