Fast Christmas Fruitcake

    Fast Christmas Fruitcake


    86 people made this

    Most Christmas fruit cakes need to age for a while but this one doesn't. The orange juice adds a fresh citrus note.

    Serves: 36 

    • 175g dried pineapple pieces
    • 425g sultanas
    • 250g glace cherries
    • 150g dried currants
    • 100g mixed peel
    • 125ml orange juice
    • 450g butter
    • 475g icing sugar
    • 8 eggs, separated
    • 425g pecans, chopped
    • 3 cups (375g) sifted plain flour

    Preparation:8hours  ›  Cook:2hours  ›  Ready in:10hours 

    1. Chop pineapple, sultanas and cherries. Combine with currants, peel and citron; soak in orange juice overnight.
    2. Preheat oven to 140 degrees C. Place a small pan of water in the oven. Line one 19x12x9cm loaf tin and two 17x11x8cm loaf tins with baking paper.
    3. In a large bowl, cream butter and icing sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
    4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill tins 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until skewer comes out clean when inserted.

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