The Absolute Best White Christmas Fruitcake - cooking recipe

Ingredients

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

Preparation

Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl.
Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period.
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.
Set oven to 275 degrees.
Place a pan of cold water directly onto the bottom of your oven.
In a large bowl cream butter with confectioners sugar until very smooth.
Add in the egg yolks and almond or vanilla extract; beat until combined.
Stir in the soaked fruit and the juice along with nuts.
Using a wooden spoon stir in the flour.
In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter.
Fill the large pan and the two smaller pans about two-thirds full.
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).
Let cool in pans on a rack.
Remove cakes from pan; peel of parchment.