This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Original recipe makes 3 fruit cakes
Ingredients
2 cups ground almonds
3 cups red candied cherries
1 1/2 cups green candied cherries
1 (8 ounce) package diced candied citron
6 cups golden raisins
8 ounces candied pineapple, diced
1 cup all-purpose flour
1 cup shortening
1 cup all-purpose flour
2 2/3 cups white sugar
8 egg yolks
4 teaspoons almond extract
2/3 cup brandy
2/3 cup milk
4 1/2 cups all-purpose flour
8 egg whites
1 1/2 teaspoons cream of tartar
Directions
- Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
- In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
- In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
- In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
- Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.
Nutrition
Calories: 430 kcal
Carbohydrates: 75.9 g
Cholesterol: 46 mg
Fat: 11.1 g
Fiber: 2.7 g
Protein: 6.4 g
Sodium: 55 mg