Feast Day Fruit Cake

Ingredients

1 cup (250 mL) blanched almonds, finely chopped, divided
3 cups (750 mL) flour, all purpose
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
3/4 tsp (4 mL) ground nutmeg
1/4 tsp (1 mL) ground cloves
1 cup (250 mL) butter, softened
1 1/4 cups (300 mL) sugar
6 eggs
1 cup (250 mL) golden raisins
3/4 cup (175 mL) currants
3/4 cup (175 mL) red candied cherries, quartered
3/4 cup (175 mL) candied pineapple, chopped
1 1/2 cups (375 mL) blanched almonds, whole

Glaze

2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) water

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.

Makes: one 10 inch (25 cm) cake - 16 servings

Preparation: 20 minutes

Baking/Cooking: about 1 hour and 15 minutes

Nutrients per serving:

Calories: 516
Protein: 10.1 g
Carbohydrate: 66.6 g
Fat: 25.4 g