Full stocking Christmas fruitcake

    Full stocking Christmas fruitcake

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    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.

    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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