Full stocking Christmas fruitcake

    3 hours 30 min

    A festive fruitcake made in loaf tins so they are not so big and make a lovely Christmas gift! Made with candied fruit, cherries, dates, pineapple, raisins, currants, walnuts and beautiful Christmas spices.

    7 people made this

    Serves: 48 

    • 1.75kg raisins
    • 430g dried currants
    • 900g mixed candied fruit
    • 450g candied cherries
    • 450g maraschino cherries
    • 185g dates, pitted and chopped
    • 125g plain flour
    • 450g butter, softened
    • 400g caster sugar
    • 12 egg yolks
    • 1 (432g) tin crushed pineapple, with juice
    • 1 tablespoon vanilla extract
    • 280g plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 4 teaspoons cocoa powder
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 240ml orange juice
    • 470g chopped walnuts
    • 12 egg whites

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Preheat oven to 140 C / Gas 1. Grease four 2 lb (900g) loaf tins, then line with baking parchment or aluminium foil. Grease again.
    2. In a large container stir raisins, currants, candied fruit, candied cherries, maraschino cherries, dates, and 125g flour together until all the fruit is well coated with flour.
    3. In a medium bowl measure 280g flour, baking powder, bicarbonate of soda, salt, cocoa powder, cinnamon and nutmeg. Stir to mix.
    4. In a very large bowl, cream the butter 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 mixture, and gently stir in fruit. Divide mixture among loaf tins. Smooth over on top.
    6. Bake for about 3 hours or until an inserted skewer comes out clean.

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    Reviews in English (5)


    This is an excellent recipe. I played with the fruits added - included dried cherries, bleuberries and cranberries to substitute for some of the raisins. I also included some chopped candied papaya and pineapple. The key is mixing all the fruit with the flour first. That way the fruit does not sink to the bottom of the cake. Thanks for the great recipe.  -  25 Nov 2005  (Review from Allrecipes US | Canada)


    I hate fruitcake... BUT this was actually really tasty. It's strong, moist, and not at all bland. My step-dad loves fruitcake and has asked me to make it every Christmas from now on... I guess I will be using this recipe for the next 25+ years since he's only 50.  -  19 Dec 2007  (Review from Allrecipes US | Canada)


    Wonderful fruitcake. Easy to make. It made 10 small loaves and baked in 2 hrs. It is moist, heavy and very rich. It is a keeper.  -  06 Dec 2008  (Review from Allrecipes US | Canada)

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