“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.”
10 h 35 m 36 servings 369 cals
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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
10 h 35 m
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight.
Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5×9 inch loaf pan and two 3×8 inch loaf pans with parchment or doubled waxed paper.
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.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.