Stately Fruit And Nut Cake
|Shortening||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sliced almonds||1 Cup (16 tbs)|
|Lemon juice||2 Teaspoon|
|Peach jam/Apricot jam||1⁄2 Cup (8 tbs)|
|Canned sliced peaches||8 1⁄2 Ounce|
|Maraschino cherries||6 Ounce|
|Green grapes||1⁄2 Cup (8 tbs)|
Cream shortening; gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake at 375Â° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely.
Spread frosting between layers and on sides of cake.
Press almonds onto sides of cake.
Slice banana; toss with lemon juice.
Melt jam; press through a sieve to remove lumps.
Arrange fruit on top of cake; brush fruit with melted jam.