Light Fruit Cake
|Almonds||1 Pound, blanched and slivered|
|Candied red cherries||1⁄2 Pound, halved|
|Candied green cherries||1⁄4 Pound, halved|
|Golden raisins||1⁄2 Pound|
|Candied citron||1⁄2 Pound, chopped|
|Candied pineapple||1⁄4 Pound, chopped|
|All purpose flour||4 Cup (64 tbs)|
|Butter||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||6 , separated|
|Milk||3⁄4 Cup (12 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Candied strawberries||1 Tablespoon|
Grease a 10" tube pan and line with brown paper and grease paper.
Combine almonds, cherries, raisins, citron, and pineapple; sprinkle with 1/2 cup of the flour.
Cream butter, gradually add sugar and beat until creamy.
Beat egg yolks well and add to butter mixture; beat thoroughly.
Combine milk, brandy, and almond extract; add alternately with remaining flour to first mixture.
Pour over fruit and nuts and mix well.
Beat egg whites until foamy, add cream of tartar and beat until stiff.
Fold into the first mixture.
Pour into prepared pan.
Bake in preheated slow oven (275°F.) for about 3 hours.
Let stand for about 30 minutes.
Remove cake from pan and carefully tear off paper.
Cool to room temperature.
Decorate with candied strawberries and strips of angelica.
Wrap in moisture-proof paper and store in cool place.