This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.
Ingredients
- raisins: 12 cups
- currants: 3 cups (dried)
- candied mixed fruit: 2 pound
- candied cherries: 1 pound
- maraschino cherries: 1 jar (16 ounce jar, drained)
- ¼ cups dates, pitted and: 1 piece (chopped)
- all-purpose flour: 1 cup
- butter: 2 cups (softened)
- white sugar: 2 cups
- egg yolks: 12 piece
- pineapple with juice: 1 can (20 ounce can, crushed)
- vanilla extract: 1 Tbsp
- ¼ cups all-purpose flour: 2 piece
- baking powder: 1 Tbsp
- baking soda: 0.5 tsp
- salt: 1 tsp
- cocoa: 4 tsp
- ground cinnamon: 4 tsp
- ground nutmeg: 2 tsp
- orange juice: 1 cup
- whole or chopped walnuts: 4 cups
- egg whites: 12 piece
Metric Conversion
Stages of cooking
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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.
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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.
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Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
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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.
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In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
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Bake for about 3 hours until an inserted wooden pick comes out clean.
