Old Williamsburg Style Fruit Cake
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 1⁄3 Cup (37.33 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Walnuts||1 Pound, chopped|
|Golden raisins||15 Ounce (1 Package)|
|Finely chopped candied cherries||8 Ounce (Red Variety, 1 Cup)|
|Diced candied pineapple||8 Ounce (1 1/3 Cups)|
|Candied diced citron||8 Ounce (1 Cup)|
|Flaked coconut||2 Cup (32 tbs), finely chopped|
|Egg whites||4 , beaten to stiff, not dry, peaks|
|Almond paste||1 Tablespoon|
|Icing||1⁄4 Cup (4 tbs)|
Gradually add sugar, beating thoroughly after each addition.
Add egg yolks, one at a time, beating until light and fluffy after each addition.
Blend in 1 cup flour, then the sherry.
Mix the remaining flour, walnuts, the fruits, and coconut.
Stir into mixture in bowl.
Fold in beaten egg whites.
Turn batter into a greased 10-inch tubed pan lined with greased brown paper or baking parchment.
Spread evenly in pan.
Bake at 300Â°F 2 3/4 hours, or until cake tests done.
Cool completely on wire rack before removing the cake from the pan.
Brush cake with sherry.
Wrap tightly in aluminum foil.
Store in a cool place.
The day before the cake is to be served, brush top and sides of cake with a slightly beaten egg white.
Place the round of Almond Paste on top of the cake and arrange pieces on sides; press edges to seal.
Let dry at room temperature about 8 hours.
Reserving about 1 cup, spread Icing over sides and top of cake.
Using a pastry bag and tube, decorate with reserved icing.
Garnish with flaked coconut and candied red and green cherries.
Let dry at room temperature about 4 hours.