Christmas Fruit Cake.

Started making this fruit cake for the past couple of years for Christmas and I must say I wait for Christmas to bake these, since I love it so much. I used to think making fruit cake is difficult and had always avoided making it. My husband used to say that without fruit cake it doesn't feel like Christmas since my mother-in-law always made fruit cake for Christmas and I only made the plain vanilla or chocolate cakes..:(





So few years back, I googled for a simple recipe to follow for making the fruit cake and found this.  Below is the original receipe, but I adjust the amount of fruits I use, since at our home we don't like a whole lot of fruits, but it still tastes wonderful.

You'll need:
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- 1 1/2 cups of candies pineapple chunks.
- 3 cups golden raisins.
- 1 1/2 cups candied cherries.
- 2 ounces candied orange peel.
- 2 ounces candies citron peel
- 1/2 cup orange juice
- 2 cups butter
- 4 cups confectioners sugar
- 8 eggs separated
- 4 cups pecan
- 3 cups sifted all-purpose flour.

- Chop pineapple, raisins, and cherries. Combine all chopped fruits and nuts and soak it in orange juice overnight.

-Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. This is to keep the cake moist and soft.

- Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper.

- 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.

- In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full.
Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.

Linking this to these awesome parties here, here, here and here.