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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 3 |
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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 1/2 cups candied pineapple chunks |
3 cups golden raisins |
1 1/2 cups candied cherries |
1 cup dried currants |
2 ounces candied orange peel |
2 ounces candied citron peel |
1/2 cup orange juice |
2 cups butter |
4 cups confectioners' sugar |
8 eggs, separated |
4 cups pecans, chopped |
3 cups sifted all-purpose flour |
Directions:
1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
2. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.
3. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
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