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The perfect fruitcake has a rich and varied mix of dried fruits and nuts, including cherries, sultanas, raisins, walnuts and hazelnuts. The best fruitcakes are matured for months, slowly soaking them in sherry or brandy.
Wiki User
∙ 10y ago
Wiki User
∙ 11y ago1. Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in Orange Juice overnight.
2. Preheat oven to 275 degrees F (135 degrees C). 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.
3. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour.
4. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
5. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Wiki User
∙ 10y agoTo make a fruit cake, be sure to use good quality candied or dried fruit and nuts. Cook the cake on a low temperature. Make the cake well in advance of when you want to eat it. A fruit cake takes about four months to rest before eating. Be liberal with whatever liquor you intend to use.
Wiki User
∙ 14y agofruit
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