Canadian Fruit Cake
Course: DessertCuisine: VegetarianDifficulty: Difficult
Servings
24
servingsPrep time
20
minutesCooking time
1
hour15
minutesCalories
300
kcalPieces 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.
Ingredients
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
240 g 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
- For Glazing
2 tbsp 2 tbsp white sugar
2 tbsp 2 tbsp water
Directions
- 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.
Notes
- 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