Fast Christmas Fruitcake

    Fast Christmas Fruitcake

    (92)
    21saves
    10hours


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (92)

    Reviews in English (94)

    by
    220

    This recipe is really easy to work with. I had to substitute a number of the fruits and the pecans for other fruits and nuts and it still came out looking great! The dough is very thick however, so be forwarned! I also baked it in a couple of bread pans and then since I didn't have three chose to make muffins out of the rest of the dough. I think they'll look great on my Christmas cookie trays (and will probably fool some people into trying them). I made mini-muffins which baked for about 22min. and regular muffin size which baked for about 30min. Personally, next time I will fill the mini-muffin tins fuller next time as they don't really rise and grease the top of the tin as well as the cups. Otherwise it turned out wonderfully. Keep in mind that fruitcakes should be completely cooled in their tins to retain moisture (which somebody had told me just a little earlier).  -  08 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    162

    I made this cake as my "Main" Christmas dessert this past Christmas and I was VERY VERY pleased with the results! I only made a couple changes, and none of those being fundamental. I used whiskey in place of the orange juice and I used less candied fruit and more dried fruits like dates and apricots and dried pineapple not candied. I also poured 1/4 cup whiskey over top before setting aside on the cold backporch to age a little. Everyone loved it..even my husband who is not a fruitcake person. I will make again and again. This is now my fruitcake recipe that I will use. Next year I will probably only use dried fruits and no candied. It makes for a more real flavor. Thank you for this recipe!!  -  19 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    108

    I made this first last Christmas (with a few fruit tweaks of my own, but I always do that)and everyone loved it, even the fruitcake resisters. This year I experimented again and baked it in wide mouth pint jars 3/4 full of batter. Then snugged new lids on the hot baked jars, they sealed as they cooled and made wonderful gifts. This is THE BEST!!!!  -  24 Dec 2003  (Review from Allrecipes USA and Canada)

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