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.
- 1 cup (150g) finely chopped blanched almonds, divided
- 3 cups (360g) all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp nutmeg
- ½ tsp salt
- ¼ tsp ground cloves
- 240g butter, softened
- 1 ¼ cups (250g) white sugar
- 6 eggs – Size 7
- 1 cup (150g) golden raisins
- ¾ cup (110g) currants
- ¾ cup (110g) quartered red candied cherries
- ¾ cup (110g) chopped candied pineapple
- 1 ½ cups (180g) whole blanched almonds
- 2 tbsp white sugar
- 2 tbsp water
- Preheat oven to 150°C (300°F).
- 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.
- Combine flour, baking powder, nutmeg, salt and cloves in medium bowl; stir well then set aside.
- Beat butter and sugar in large bowl with electric mixer until well blended. Beat in eggs, one at a
- time (batter will look slightly curdled). Gradually add dry ingredients; mix well. Fold in remaining
- chopped almonds, raisins, currants, cherries and pineapple.
- Pour batter into prepared pan. Smooth surface, then arrange whole almonds on top.
- Bake in preheated 150°C (300°F) oven for 1 hour and 15 minutes.
- 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.
- Cool the cake in the tin for 15 minutes. Remove cake from tin and cool completely on a wire rack.
- Once the fruit cake is completely cooled, wrap it in a double thickness of aluminium foil and
- store in a cool, dry place or in the refrigerator for up to 1 month.
- Recipe and Image Credit: Egg Farmers of Canada
- Serving Size: 24