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Light Fruit Cake

Global.Potpourri's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Canadian
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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