Toasted Almond Fruit Cake
|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)|
|Sifted cake flour||1 Cup (16 tbs)|
|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)|
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.