Description
My mother has been making this fruit cake at Christmas time for as long as I can remember. My whole family loves it. I know there are a lot of people out there that have issues with fruit cake, but this recipe has converted even the most reluctant.
Ingredients
- 1 ½ cups candied pineapple chunks
- 3 cups golden raisins
- 1 ½ cups candied cherries
- 1 cup dried currants
- 2 ounces candied orange peel
- 2 ounces candied citron peel
- ½ cup orange juice
- 2 cups butter
- 4 cups confectioners’ sugar
- 8 eggs, separated
- 4 cups pecans, chopped
- 3 cups sifted all-purpose flour
Instructions
- Chop raisins
- pineapple chunks
- and cherries into smaller pieces and transfer to a large bowl.
- Add currants
- orange peel
- and citron peel to the bowl. Pour in orange juice
- cover
- and soak
- 8 hours to overnight.
- Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5×9-inch loaf pan and two 3×8-inch loaf pans with parchment paper.
- Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners’ sugar until incorporated.
- Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture
- then gradually mix in sifted flour.
- In another clean bowl
- beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.
- Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center
- 2 to 2 1/2 hours.
Prep Time: 35 mins
Cook Time: 2 hrs
Total Time: 10 hrs 35 mins
Servings: 36