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Toasted Almond Fruit Cake

Western.Chefs's picture
Ingredients
  Shelled almonds 1⁄4 Pound
  Melted fat 2 Tablespoon
  Shortening 1⁄2 Cup (8 tbs)
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Egg yolks 3 , well-beaten
  Molasses 1⁄4 Cup (4 tbs)
  Egg whites 3
  Sifted cake flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Allspice 1 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Mace 1⁄4 Teaspoon
  Baking soda 1⁄8 Teaspoon
  Seeded raisins 2 Cup (32 tbs)
  Sultana raisins 2 Cup (32 tbs)
  Currants 3⁄4 Cup (12 tbs)
  Preserved lemon rind 1 Tablespoon, cut small
  Preserved orange rind 1 Tablespoon, cut small
  Glace cherries 1⁄4 Pound, cut small
  Pineapple preserves 1⁄4 Pound, cut small
  Preserved citron 3⁄8 Pound, thinly sliced
  Strawberry preserves 1⁄2 Cup (8 tbs)
  Grape juice 1⁄4 Cup (4 tbs)
Directions

Cover the almonds with boiling water; let stand 5 min.; drain and slip off skins.
Then place the almonds in a large shallow pan with the melted fat and bake to a golden brown in a moderately hot oven of 375º F.—about 20 min.; then chop them coarsely.
Meanwhile work shortening with a spoon until creamy and fluffy.
Then add the brown sugar gradually while continuing to work with a spoon until light.
Add beaten, egg yolks and molasses, and beat well with a spoon.
Fold in this frosting, smoothing the surface whenever necessary with a spatula dipped in hot water.
New beat the remaining frosting until it is so stiff that a knife drawn through leaves a clean, clear path.
In damp weather, more confectioners' sugar may be beaten in to stiffen it.
Use this in decorating the cake with a cake decorator.

Recipe Summary

Course: 
Dessert
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond

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