White Chrismast Cake

Ingredients

Serves: 36

• 175g candied pineapple pieces
• 425g sultanas
• 250g glace cherries
• 150g dried currants
• 50g candied orange peel
• 50g candied citron
• 125ml orange juice
• 450g butter
• 475g icing sugar
• 8 eggs, separated
• 425g pecans, chopped
• 375g sifted plain flour

  Preparation method

  Prep: 30 mins | Cook: 2 hours | Extra time: 7 hours 30 mins
  1.

  Chop pineapple, sultanas and cherries. Combine with currants, peel and citron; soak in orange juice overnight.

  2.

  Preheat oven to 140 C / Gas mark 1. Place a small pan of water in the oven. Line one 19x12x9cm (1kg) loaf tin and two 17x11x8cm (500g) loaf tins with parchment or doubled greaseproof paper.

  3.

  In a large bowl, cream butter and icing sugar. Stir in beaten egg yolks. Stir in fruit, juice and nuts. Mix in sifted flour.

  4.

  In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill tins 2/3 full.

  5.

  Bake for 2 to 2 1/2 hours until golden brown, or until skewer comes out clean when inserted.