The Absolute Best White Christmas Fruitcake

• 2 cups butter, room temperature
• 4 cups confectioners' sugar
• 8 egg yolks
• 1 teaspoon almond extract (or use 2 teaspoons vanilla)
• 2 ounces candied orange peel (or use a mixture of lemon and orange)
• 1 1/4 cups currants
• 3 cups golden raisins
• 1 1/2 cups candied maraschino cherries (chopped)
• 1 1/2 cups candied pineapple, finely chopped
• 2 cups chopped pecans
• 1 1/2 cups slivered almonds (or use 3-1/2 cups chopped pecans)
• 1/2 cup fresh orange juice
• 8 egg whites, room temperature
• 3 cups all-purpose flour

1. Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
2. Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
3. Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper.
4. Set oven to 275 degrees.
5. Place a pan of cold water directly onto the bottom of your oven.
6. In a large bowl cream butter with confectioners sugar until very smooth.
7. Add in the egg yolks and almond or vanilla extract; beat until combined.
8. Stir in the soaked fruit and the juice along with nuts.
9. Using a wooden spoon stir in the flour.
10. In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
11. Fill the large pan and the two smaller pans about two-thirds full.
12. Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle).
13. Let cool in pans on a rack.
14. Remove cakes from pan; peel of parchment.

butter, sugar, egg yolks, almond, lemon, currants, golden raisins, maraschino cherries, candied pineapple, pecans, almonds, orange juice, egg whites, allpurpose

Taken from www.food.com/recipe/the-absolute-best-white-christmas-fruitcake-78780 (may not work)