Canadian Fruit Cake

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Canadian Fruit Cake
Canadian Fruit Cake
Serves 24
Pieces of red candied cherries and an arrangement of blanched almonds on top make this a particularly handsome and tasty fruit cake recipe. Make ahead of time, as this fruit cake can be stored for up to 1 month.
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 1 cup (150g) finely chopped blanched almonds, divided
  2. 3 cups (360g) all-purpose flour
  3. 1 ½ tsp baking powder
  4. ¾ tsp nutmeg
  5. ½ tsp salt
  6. ¼ tsp ground cloves
  7. 240g butter, softened
  8. 1 ¼ cups (250g) white sugar
  9. 6 eggs - Size 7
  10. 1 cup (150g) golden raisins
  11. ¾ cup (110g) currants
  12. ¾ cup (110g) quartered red candied cherries
  13. ¾ cup (110g) chopped candied pineapple
  14. 1 ½ cups (180g) whole blanched almonds
For Glazing
  1. 2 tbsp white sugar
  2. 2 tbsp water
Instructions
  1. Preheat oven to 150°C (300°F).
  2. Generously spray a 25 cm tube cake tin with cooking spray (or grease lightly with butter). Sprinkle sides with 2 tbsp of the finely chopped almonds.
  3. Combine flour, baking powder, nutmeg, salt and cloves in medium bowl; stir well then set aside.
  4. Beat butter and sugar in large bowl with electric mixer until well blended. Beat in eggs, one at a
  5. time (batter will look slightly curdled). Gradually add dry ingredients; mix well. Fold in remaining
  6. chopped almonds, raisins, currants, cherries and pineapple.
  7. Pour batter into prepared pan. Smooth surface, then arrange whole almonds on top.
  8. Bake in preheated 150°C (300°F) oven for 1 hour and 15 minutes.
  9. Near end of baking time, combine sugar and water in small saucepan. Simmer over medium heat for 1 minute. Remove cake from oven and brush the top with the sugar syrup glaze.
  10. Cool the cake in the tin for 15 minutes. Remove cake from tin and cool completely on a wire rack.
Notes
  1. Once the fruit cake is completely cooled, wrap it in a double thickness of aluminium foil and
  2. store in a cool, dry place or in the refrigerator for up to 1 month.
  3. Recipe and Image Credit: Egg Farmers of Canada
I Love Eggs http://eggs.org.nz/