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Festive Fruitcake I

Rated as 4.67 out of 5 Stars

"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"
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servings 467
Original recipe yields 48 servings (4 large loaf cakes)


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  1. 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.
  2. 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.
  3. Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  4. 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.
  5. In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  6. Bake for about 3 hours until an inserted wooden pick comes out clean.

Nutrition Facts

Per Serving: 467 calories; 15.6 82.4 5.8 72 174 Full nutrition

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Read all reviews 5
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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 cu...

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.

Very good. Long to make but well worth it. I added extra cherries. Delicious

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!

This is similar to what I make. I don't use eggs or orange juice in mine. I use the recipe my mom & aunt's an old family recipe. Otherwise it's almost the same as my re...