Christmas Fruitcake for a Crowd

    Christmas Fruitcake for a Crowd


    6 people made this

    This recipe makes a lot - three rich dark Christmas fruitcakes, so it's good for large gatherings or food gifts. As a variant try using apple juice instead of orange juice.

    Serves: 48 

    • 12 cups raisins
    • 3 cups currants
    • 900g glace mixed fruit
    • 450g glace cherries
    • 450g maraschino cherries, drained
    • 1 1/4 cups dates, pitted and chopped
    • 1 cup (125g) plain flour
    • 2 1/4 cups plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon salt
    • 4 teaspoons cocoa
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 500g butter, softened
    • 2 cups (440g) white sugar
    • 12 eggs, separated
    • 560g tinned crushed pineapple with juice
    • 1 tablespoon vanilla essence
    • 1 cup orange juice
    • 4 cups whole or chopped walnuts

    Preparation:30min  ›  Cook:3hours  ›  Ready in:3hours30min 

    1. Preheat oven to 140 degrees C. Grease four loaf tins and then line with baking paper or foil. Grease again.
    2. 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.
    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 essence. Add flour mixture in 3 parts alternately with orange juice 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 gently stir in the fruit. Divide batter among tins. Smooth the tops.
    6. Bake for about 3 hours until a knife comes out clean.

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