This fruit cake does not need a ripening period, and is very lovely to look at and eat.
Ingredients
- ground almonds: 2 cups
- red candied cherries: 3 cups
- ½ cups green candied cherries: 1 piece
- candied citron: 1 pack (8 ounce pack, diced)
- golden raisins: 6 cups
- ounces candied pineapple: 8 piece (diced)
- all-purpose flour: 1 cup
- shortening: 1 cup
- all-purpose flour: 1 cup
- ⅔ cups white sugar: 2 piece
- egg yolks: 8 piece
- almond extract: 4 tsp
- brandy: 0.66667 cup
- milk: 0.66667 cup
- ½ cups all-purpose flour: 4 piece
- egg whites: 8 piece
- ½ teaspoons cream of tartar: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
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In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
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In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
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In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
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Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.
