The Absolute Best White Christmas Fruitcake

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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.”
READY IN:
2hrs 25mins
YIELD:
3 loaf cakes
UNITS:
US

Ingredients Nutrition

  • 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 14 cups currants
  • 3 cups golden raisins
  • 1 12 cups candied maraschino cherries (chopped)
  • 1 12 cups candied pineapple, finely chopped
  • 2 cups chopped pecans
  • 1 12 cups slivered almonds (or use 3-1/2 cups chopped pecans)
  • 12 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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