This is a substantial, rich, and dark recipe. Make a couple weeks beforehand. Orange juice can be swapped out for apple juice. It was initially posted on CakeRecipe.com.
| Servings: | 48 |
| Yield: | 4 large loaf cakes |
Ingredients
- 12 cups raisins
- 3 cups dried currants
- 2 pounds candied mixed fruit
- 1 pound candied cherries
- 1 (16 ounce) jar maraschino cherries, drained
- 1 ¼ cups dates, pitted and chopped
- 1 cup all-purpose flour
- 2 cups butter, softened
- 2 cups white sugar
- 12 egg yolks
- 1 (20 ounce) can crushed pineapple with juice
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons cocoa
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 cup orange juice
- 4 cups whole or chopped walnuts
- 12 egg whites
Instructions
- Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
- In a large container stir raisins, currants, candied fruit mix, candied 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, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
- In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts 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 stir in fruit gently. Divide batter among pans. Smooth.
- Bake for about 3 hours until an inserted wooden pick comes out clean.
Nutrition Facts
| Calories | 467 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 174 mg |
| Sugars | 46 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe! I used smaller loaf pans and got 6 cakes from the recipe. I basted the loafs with rum for about 4 days and they are moist and delicious!
This is similar to what I make. I don’t use eggs or orange juice in mine. I use the recipe my mom & aunt used…it’s an old family recipe. Otherwise it’s almost the same as my recipe. I also decorate the top of the loaves before baking with candied cherries & sometimes candied pineapple.
make this 4 batches of this recipe every year for Christmas presents for friends and family, and it is well received. Instead of orange juice, I substitute double amount of Cointreau.
Very good. Long to make but well worth it. I added extra cherries. Delicious
It has been a week sence I made these cakes. These cakes do get better with age. They are a little on the dry side.I have them soaking in grape juice. Unable to get currents so I used 3 extra cups of dates instead and I am not sorry I did the extra dates worked out very well. Added 1/4 tsp cloves, 1/4 tsp ginger,1/4 tsp nutmag and cut back to 1/4 tsp mace. A lot of work!!! But it was worth it.