Cheska’s family fruitcake

Step 1

Preheat the oven to 300˚F (150˚C).

Step 2

In a small bowl, combine the raisins and sweet red wine. Let sit for at least 10 minutes, until the raisins absorb some of the wine.

Step 3

In a medium bowl, use an electric hand mixer to beat the egg whites until medium peaks form. Set aside.

Step 4

In a large bowl, use an electric hand mixer to cream together the butter and sugar. Add the egg yolks and beat until incorporated.

Step 5

Add the salt to the flour, then gradually add the flour mixture to the wet ingredients, beating until just incorporated.

Step 6

Using a rubber spatula, fold in the soaked raisins, walnuts, and glazed fruit until just combined.

Step 7

Gently fold in the egg whites.

Step 8

Transfer the batter to a 9x5-inch (23x13 cm) loaf pan and smooth the top.

Step 9

Bake for 2 hours 15 minutes to 2 hours 30 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool.

Step 10

Serve immediately or wrap in plastic wrap and refrigerate for up to 7 days.

Step 11

Enjoy!