Festive Fruitcake So Tasty

Thursday, October 23, 2014

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Festive Fruitcake

"This is a big recipe that is rich and dark. Make a few weeks beforehand 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-purpose 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-motive flour
1 tablespoon baking powder
half of teaspoon baking soda
1 teaspoon salt
4 teaspoons unsweetened cocoa powder
four teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup orange juice
4 cups chopped walnuts
12 egg whites

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 275 stages F (a hundred thirty five levels C). Grease four nine x five x three inch loaf pans, after which line with brown paper or foil. Grease again.
In a huge field stir raisins, currants, candied fruit blend, candied cherries, maraschino cherries, dates, and 1 cup flour collectively till all the fruit is properly lined with flour.
Measure 2 1/four cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
In a completely 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 mixture in three components alternately with fruit juice in 2 parts to the creamed combination, starting and finishing with flour combination. Stir in walnuts.
In some other bowl, beat egg whites till stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
Bake for approximately 3 hours till an inserted wooden pick out comes out smooth.

Notes :

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