Dark Christmas Fruit Cake Recipe
This is a kick ass recipe for Dark Christmas Fruitcake which will knockout anyone who eats it. Excuse my French please. The primary ingredient in Dark Christmas Fruitcake is always Fruits. A great Dessert recipe is one like this. Spread the taste by sharing this Dark Christmas Fruitcake recipe with your friends.
Ingredients
3 cups dark seedless raisins
3 4-ounce containers diced candied citron
1 8-ounce container candied cherries each cut in half
2 4-ounce containers candied pineapple diced
1 3-ounce can pecan halves
1 4-ounce can slivered blanched almonds
1 cup dried currants
1 4-ounce container diced candied orange peel
1 4-ounce container diced candied lemon peel
All-purpose flour
6 eggs, separated, at room temperature
Sugar
1 cup shortening
1/4 cup lemon juice
1/4 cup orange juice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 square unsweetened chocolate, melted
Directions
1. Line 10-inch tube pan or six 5 3/4" by 3 1/4" loaf pans with foil. In large bowl, combine first 9 ingredients, and toss lightly with 1 cup flour until fruits and nuts are evenly coated.
2. In another large bowl, with mixer at high speed, beat egg whites until soft peaks form; beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition, until sugar is completely dissolved and whites stand in stiff peaks. Set aside.
3. Preheat oven to 300 F. Into medium-sized bowl, measure 1 cup flour, 1/2 cup sugar, egg yolks, shortening, and remaining ingredients; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Beat at high speed 3 minutes, occasionally scraping bowl. With spoon, stir batter into fruit mixture. Gently fold egg whites into batter.
4. Pour batter into pan. Bake tube cake 2 hours and 10 minutes, loaf cakes 1 hour and 35 minutes, until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack; remove from pan and carefully peel off foil. Wrap fruitcake tightly; refrigerate overnight so, cake will be firm and easy to slice.
2. In another large bowl, with mixer at high speed, beat egg whites until soft peaks form; beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition, until sugar is completely dissolved and whites stand in stiff peaks. Set aside.
3. Preheat oven to 300 F. Into medium-sized bowl, measure 1 cup flour, 1/2 cup sugar, egg yolks, shortening, and remaining ingredients; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Beat at high speed 3 minutes, occasionally scraping bowl. With spoon, stir batter into fruit mixture. Gently fold egg whites into batter.
4. Pour batter into pan. Bake tube cake 2 hours and 10 minutes, loaf cakes 1 hour and 35 minutes, until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack; remove from pan and carefully peel off foil. Wrap fruitcake tightly; refrigerate overnight so, cake will be firm and easy to slice.
