The Absolute Best White Christmas Fruitcake |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 2 |
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This is the most ultimate fruitcake you will ever bake, please don't be afraid of making a fruitcake it is not at all hard just a little time consuming, but well worth the effort! - this will make one 9 x 5-inch loaf and two smaller 3 x 8-inch pans - plan ahead the fruit needs to soak in the juice for 24 hours. Ingredients:
2 cups butter, room temperature |
4 cups confectioners' sugar |
8 egg yolks |
1 teaspoon almond extract (or use 2 teaspoons vanilla) |
2 ounces candied orange peel (or use a mixture of lemon and orange) |
1 1/4 cups currants |
3 cups golden raisins |
1 1/2 cups candied maraschino cherries (chopped) |
1 1/2 cups candied pineapple, finely chopped |
2 cups chopped pecans |
1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans) |
1/2 cup fresh orange juice |
8 egg whites, room temperature |
3 cups all-purpose flour |
Directions:
1. Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
2. Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
3. Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
4. Set oven to 275 degrees.
5. Place a pan of cold water directly onto the bottom of your oven.
6. In a large bowl cream butter with confectioners sugar until very smooth.
7. Add in the egg yolks and almond or vanilla extract; beat until combined.
8. Stir in the soaked fruit and the juice along with nuts.
9. Using a wooden spoon stir in the flour.
10. In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
11. Fill the large pan and the two smaller pans about two-thirds full.
12. Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
13. Let cool in pans on a rack.
14. Remove cakes from pan; peel of parchment.
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