Light Fruit Cake
|Candied red cherries||1⁄2 Pound|
|Candied green cherries||1⁄4 Pound|
|Golden raisins||1⁄2 Pound|
|Candied citron||1⁄2 Pound|
|Candied pineapple||1⁄4 Pound|
|Unsifted all purpose flour||4 Cup (64 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Almond extract||1 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Marzipan strawberries||1⁄4 Cup (4 tbs)|
|Angelica strips||1 Teaspoon|
Grease 10-inch tube pan, line with brown paper and grease paper.
Combine almonds, cherries, raisins, citron and pineapple; sprinkle with 1/2 cup flour.
Cream butter or margarine, 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 butter mixture.
Pour over fruit and nuts, and mix well.
Beat egg whites until foamy; add cream of tartar, and beat until stiff.
Fold into first mixture.
Pour into prepared pan.
Bake in slow oven (275°F) about 3 hours.
Let stand 30 minutes.
Remove cake from pan, and cool to room temperature.
Wrap in moisture-proof paper, and store in cool place.
At serving time remove wrapping, and decorate with marzipan strawberries and angelica.