This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.

Carol
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.

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  • In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.

  • Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.

  • In a very large bowl, cream the butter or margarine 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 batter, and stir in fruit gently. Divide batter among pans. Smooth.

  • Bake for about 3 hours until an inserted wooden pick comes out clean.

Nutrition Facts

466.6 calories; 5.8 g protein; 82.4 g carbohydrates; 71.5 mg cholesterol; 174 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/25/2007
It has been a week sence I made these cakes. These cakes do get better with age. They are a little on the dry side.I have them soaking in grape juice. Unable to get currents so I used 3 extra cups of dates instead and I am not sorry I did the extra dates worked out very well. Added 1/4 tsp cloves 1/4 tsp ginger 1/4 tsp nutmag and cut back to 1/4 tsp mace. A lot of work!!! But it was worth it. Read More
(8)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/25/2007
It has been a week sence I made these cakes. These cakes do get better with age. They are a little on the dry side.I have them soaking in grape juice. Unable to get currents so I used 3 extra cups of dates instead and I am not sorry I did the extra dates worked out very well. Added 1/4 tsp cloves 1/4 tsp ginger 1/4 tsp nutmag and cut back to 1/4 tsp mace. A lot of work!!! But it was worth it. Read More
(8)
Rating: 4 stars
12/25/2007
It has been a week sence I made these cakes. These cakes do get better with age. They are a little on the dry side.I have them soaking in grape juice. Unable to get currents so I used 3 extra cups of dates instead and I am not sorry I did the extra dates worked out very well. Added 1/4 tsp cloves 1/4 tsp ginger 1/4 tsp nutmag and cut back to 1/4 tsp mace. A lot of work!!! But it was worth it. Read More
(8)
Rating: 5 stars
11/11/2013
make this 4 batches of this recipe every year for Christmas presents for friends and family and it is well received. Instead of orange juice I substitute double amount of Cointreau. Read More
(1)
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Rating: 5 stars
02/23/2011
Very good. Long to make but well worth it. I added extra cherries. Delicious Read More
(1)
Rating: 5 stars
12/17/2017
Excellent recipe! I used smaller loaf pans and got 6 cakes from the recipe. I basted the loafs with rum for about 4 days and they are moist and delicious! Read More
Rating: 4 stars
12/23/2016
This is similar to what I make. I don't use eggs or orange juice in mine. I use the recipe my mom & aunt used...it's an old family recipe. Otherwise it's almost the same as my recipe. I also decorate the top of the loaves before baking with candied cherries & sometimes candied pineapple. Read More
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