About this recipe:This Christmas cake is a little different from the traditional. It calls for a variety of dried fruit and doesn't need to age. The orange juice gives a beautiful citrusy flavour. Prep time includes soaking the fruit overnight.
175g dried pineapple pieces
250g glace cherries
150g dried currants
100g mixed peel
125ml orange juice
475g icing sugar
8 eggs, separated
425g pecans, chopped
3 cups (375g) sifted plain flour
Directions Prep:8hr › Cook:2hr › Ready in:10hr
Chop pineapple, sultanas and cherries. Combine with currants, peel and citron; soak in orange juice overnight.
Preheat oven to 140 degrees C. Place a small pan of water in the oven. Line one 19x12x9cm loaf tin and two 17x11x8cm loaf tins with baking paper.
In a large bowl, cream butter and icing sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.
In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill tins 2/3 full. Bake for 2 to 2½ hours until golden brown, or until skewer comes out clean when inserted.