The absence of dark liquor gives this cake a lighter look and feel. But you don't have to be a teetotaler to enjoy this fruitcake recipe.
- 2 cups butter
- 4 cups confectioners' sugar
- 8 eggs, separated
- 2 ounces candied citron peel
- 2 ounces candied orange peel
- 1 cup dried currants
- 1 1/2 cups candied pineapple chunks
- 3 cups golden raisins
- 1 1/2 cups candied cherries
- 4 cups pecans, chopped
- 3 cups sifted all-purpose flour
- 1/2 cup orange juice
- Chop pineapple, raisins and cherries. Combine chopped fruit with currants, peel and citron; soak in orange juice overnight.
- Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius). Place a small pan of water in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment or doubled waxed paper.
- In a large bowl, mix together the cream, butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
- In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans two-thirds full.
- Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.