Feast Day Fruit Cake

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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
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) water
Nutritional Facts
Amount Per Serving
516 Calories


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