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Festive Fruitcake I

This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to

Festive Fruitcake I


  • 12 cups raisins 3 cups currants 2 pounds candied mixed fruit 1 pound candied cherries 1 (16 ounce) jar maraschino cherries, drained 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 (20 ounce) can crushed pineapple with juice 1 tablespoon vanilla extract 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 4 teaspoons cocoa 4 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 cup orange juice 4 cups whole or chopped walnuts 12 egg whites


1 Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.

2 In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.

3 Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.

4 In a very large 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 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.

5 In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.

6 Bake for about 3 hours until an inserted wooden pick comes out clean.


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Cake Central › Recipes › Festive Fruitcake I