Categories: sweet breads-fruitcake-coffeecake

Ingredients

• 12 cups raisins
• 3 cups dried currants
• 2 lb. candied mixed fruit
• 1 lb. candies cherries
• 1 (16 oz.) jar maraschino cherries, drained
• 1 1/4 cups dates, pitted and chopped
• 1 cup all-purpose flour
• 2 cups butter, softened
• 2 cups white sugar
• 12 egg yolks
• 1 (20oz.) can crushed pineapple with juice
• 1 Tbsp. vanilla extract
• 2 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 4 tsp. cocoa
• 4 tsp. ground cinnamon
• 2 tsp. nutmeg
• 2 tsp. orange juice
• 4 cups whole or chopped walnuts
• 12 egg whites

Directions

1. Preheat oven to 275 degrees F. Grease four 9×5×3 inch loaf pans, then line with brown paper or foil. Grease again.
2. In a large container stir raisins, currants, candied fruits mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
3. Measure 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
4. 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 ion walnuts.
5. In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
6. Bake for about 3 hours until an inserted wooden pick comes out clean.

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