About this recipe:This Christmas cake is a little different from the traditional. It calls for a variety of dried fruit and doesn't need to age. The orange juice lends a beautiful citrusy flavour, making it lighter than your average Christmas cake.
175g candied pineapple pieces
250g glace cherries
150g dried currants
50g candied orange peel
50g candied citron
125ml orange juice
475g icing sugar
8 eggs, separated
425g pecans, chopped
375g sifted plain flour
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Method Prep:30min › Cook:2hr › Extra time:7hr30min › Ready in:10hr
Chop pineapple, sultanas and cherries. Combine with currants, peel and citron; soak in orange juice overnight.
Preheat oven to 140 C / Gas mark 1. Place a small pan of water in the oven. Line one 19x12x9cm (1kg) loaf tin and two 17x11x8cm (500g) loaf tins with parchment or doubled greaseproof paper.
In a large bowl, cream butter and icing sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill tins 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until skewer comes out clean when inserted.