White Fruit Cake
|Whole blanched almonds||18 Ounce (4 X 4 1/2 Ounce cans)|
|Light raisins||20 Ounce (2 X 10 Ounce Packages)|
|Candied citron||8 Ounce, diced (1 Jar)|
|Candied red cherries||8 Ounce (1 Jar)|
|Candied pineapple slices||4 Ounce (1 Jar)|
|Brandy||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Almond extract||1 Teaspoon|
|Almond paste||8 Ounce|
|All purpose flour||4 Cup (64 tbs), unsifted|
|Milk||3⁄4 Cup (12 tbs)|
|Frosting glaze||1⁄4 Cup (4 tbs)|
|Candied citron||1 Tablespoon|
|Candied red cherries||1 Tablespoon|
Prepare Fruit Mixture: In large kettle, combine almonds, raisins, diced citron, 1 jar cherries, the pineapple, and 1/4 cup brandy; mix well.
Let stand at room temperature, covered, overnight.
Next day, line a 10-inch tube pan: On heavy brown paper, draw a 16-1/2-inch circle, and cut ips out.
Set pan in center of circle; draw around base of pan and tube.
With pencil lines outside, fold paper into eighths; snip off tip.
Unfold circle; cut along folds to circle drawn around base of pan.
1 Grease both tube pan and paper well; fit paper, greased side up, into pan.
Preheat oven to 275F.
Make Cake Batter: In large bowl, with electric mixer at high speed, beat butter, sugar, and almond extract until smooth and fluffy.
Add eggs, one at a time, beating after each addition until light and fluffy.
At low speed, beat in flour (in fourths) alternately with milk (in thirds), beginning and ending with flour.
Add batter to fruit mixture; mix until well combined.
Turn the batter into the prepared pan, packing lightly.
Bake 3-1/4 hours, or until cake tester inserted in cake comes out clean.
Let cool completely in pan on wire rack.
Turn out of pan; peel off paper.
Wrap cooled cake in cheesecloth that has been soaked in 1/3 cup brandy.
Then wrap very tightly in plastic film or foil.
Store in refrigerator.
Resoak cheesecloth with brandy as it dries out—about once a week.
Store cake 5 to 6 weeks, to develop flavor.
To decorate before serving: Roll almond paste between 2 sheets of waxed paper into an 8-inch circle.
Remove top sheet of paper.
Invert paste onto top of cake; remove paper.
With sharp knife, trim edge of paste; then press paste to cake.
Spread paste with Frosting Glaze, letting it run down side of cake.
Cut angelica to make stems for flowers.
Cut candied citron and cherries for the leaves and petals.
Makes a 7-pound tube cake