Recipe by Kittencal@recipezazz
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.
- 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 See How It's Made
- Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
- Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
- 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.
- Set oven to 275 degrees.
- Place a pan of cold water directly onto the bottom of your oven.
- In a large bowl cream butter with confectioners sugar until very smooth.
- Add in the egg yolks and almond or vanilla extract; beat until combined.
- Stir in the soaked fruit and the juice along with nuts.
- Using a wooden spoon stir in the flour.
- In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
- Fill the large pan and the two smaller pans about two-thirds full.
- 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).
- Let cool in pans on a rack.
- Remove cakes from pan; peel of parchment.