Preheat oven to 140 degrees C. Grease four loaf tins and then line with baking paper or foil. Grease again.
In a large bowl mix raisins, currants, glace mixed fruit, glace 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, bicarb soda, salt, cocoa, cinnamon and nutmeg into a medium bowl. Stir to mix.
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 essence. Add flour mixture in 3 parts alternately with orange juice 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 gently stir in the fruit. Divide batter among tins. Smooth the tops.
Bake for about 3 hours until a knife comes out clean.