Rich and Dark Fruitcake

    Rich and Dark Fruitcake


    6 people made this

    When you need to make a large amount of fruitcake, this is the recipe. It can be prepared weeks ahead of time and just gets better.

    Serves: 48 

    • 12 cups raisins
    • 3 cups dried currants
    • 1kg mixed dried fruit
    • 500g glace cherries
    • 500g maraschino cherries, drained
    • 1 1/4 cups dates, pitted and chopped
    • 1 cup (125g) plain flour
    • 500g butter, softened
    • 2 cups (440g) white sugar
    • 12 egg yolks
    • 1 (450g) can crushed pineapple with juice
    • 1 tablespoon vanilla essence
    • 2 1/4 cups (280g) plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon salt
    • 4 teaspoons unsweetened cocoa powder
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 1 cup orange juice
    • 4 cups chopped walnuts
    • 12 egg whites

    Preparation:1hour  ›  Cook:3hours  ›  Ready in:4hours 

    1. Preheat oven to 135 degrees C. Grease four loaf tins and then line with brown paper or foil. Grease again.
    2. In a large container stir raisins, currants, fruit mix, glace 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, bicarb soda, salt, cocoa, cinnamon and nutmeg into a medium bowl. 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 batter and stir in fruit gently. Divide batter among pans. Smooth.
    6. Bake for about 3 hours until an inserted toothpick comes out clean.

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