Feast Day Fruit Cake

  • Serves:
  • Cooking Time: 75 MINS
  • Total Calories: 516 CALS

Nutrients per serving:

  • 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.

Preparation: 20 minutes

Cooking: about 1 hour and 15 minutes

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