Festive Fruitcake I Best Family Recipes

Tuesday, August 7, 2012

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Festive Fruitcake I

"This is a large recipe this is wealthy and dark. Make a few weeks beforehand of time. Apple juice may be substituted for orange juice. Originally submitted to CakeRecipe.Com."

Ingredients :

12 cups raisins
three cups dried currants
2 pounds candied combined fruit
1 pound candied cherries
1 (16 ounce) jar maraschino cherries, tired
1 1/four cups dates, pitted and chopped
1 cup all-cause flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (20 ounce) can beaten pineapple with juice
1 tablespoon vanilla extract
2 1/four cups all-purpose flour
1 tablespoon baking powder
half of teaspoon baking soda
1 teaspoon salt
4 teaspoons cocoa
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup orange juice
four cups entire or chopped walnuts
12 egg whites

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 275 ranges F (a hundred thirty five stages C). Grease four 9 x five x three inch loaf pans, after which line with brown paper or foil. Grease again.
In a massive field stir raisins, currants, candied fruit blend, candied cherries, maraschino cherries, dates, and 1 cup flour together till all the fruit is nicely coated with flour.
Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg right into a medium bowl. Stir to mix.
In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks 3 at a time. Stir in pineapple with juice and vanilla. Add flour combination in 3 parts alternately with fruit juice in 2 components to the creamed aggregate, starting and ending 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 3 hours till an inserted wooden pick out comes out smooth.

Notes :

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