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Light Fruit Cake

chef.pierre's picture
<p><a href="http://fr.wikipedia.org/wiki/Cake_(g%C3%A2teau)">http://fr.wikipedia.org/wiki/Cake_(g%C3%A2teau)</a></p>
Ingredients
  Almonds 1 Pound
  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)
  Eggs 6
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
25

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