About this recipe: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.
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
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Preheat oven to 140 C / Gas 1. Grease four 2 lb (900g) loaf tins, then line with baking parchment or aluminium foil. Grease again.
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.
In a medium bowl measure 280g flour, baking powder, bicarbonate of soda, salt, cocoa powder, cinnamon and nutmeg. Stir to mix.
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.
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.
Bake for about 3 hours or until an inserted skewer comes out clean.