Feast Day Fruit Cake

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Ingredients

Serves
10
-
+
Conversion
Metric
Imperial
1 cup blanched almonds, finely chopped, divided
3 cup flour, all purpose
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup butter, softened
1 1/4 cup sugar
6 egg
1 cup golden raisins
3/4 cup currants
3/4 cup red candied cherries, quartered
3/4 cup candied pineapple, chopped
1 1/2 cup blanched almonds, whole
Glaze
2 tbsp corn syrup
2 tbsp water
Nutritional Facts
Amount Per Serving
516 Calories
Protein
10.1g
Fat
25.4g
Carbohydrate
66.6g

Directions

Generously grease a 10 inch (25 cm) tube pan. Sprinkle sides with 2 tbsp (30 mL) chopped almonds. Combine flour, baking powder, salt, nutmeg and cloves; stir well and set aside. Cream together butter and sugar; mixing well. Beat in eggs, one at a time (batter will look slightly curdled). Gradually add dry ingredient mixture; mix well. Fold in remaining chopped almonds, raisins, currants, cherries and pineapple. Pour batter into prepared pan. Arrange whole almonds on top. Bake in a 150° C (300° F) oven for 1 hour and 15 minutes or until baked.

To make glaze, in a small saucepan, combine corn syrup and water. Simmer over medium heat for 1 minute. Brush top of hot cake with glaze. Cool in pan for 15 minutes. Remove from pan and cool completely on rack.

Tip: Once the fruit cake is completely cooled, wrap it in double thickness of aluminum foil and keep in a cool, dry place or the refrigerator for up to 1 month.