This fruit cake doesn’t require any ripening time and is both beautiful to look at and delicious to eat.
| Servings: | 36 |
| Yield: | 3 fruit cakes |
Ingredients
- 2 cups ground almonds
- 3 cups red candied cherries
- 1 ½ cups green candied cherries
- 1 (8 ounce) package diced candied citron
- 6 cups golden raisins
- 8 ounces candied pineapple, diced
- 1 cup all-purpose flour
- 1 cup shortening
- 1 cup all-purpose flour
- 2 ⅔ cups white sugar
- 8 egg yolks
- 4 teaspoons almond extract
- ⅔ cup brandy
- ⅔ cup milk
- 4 ½ cups all-purpose flour
- 8 egg whites
- 1 ½ teaspoons cream of tartar
Instructions
- 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).
- In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
- 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.
- In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
- 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.
Nutrition Facts
| Calories | 430 kcal |
| Carbohydrate | 76 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 55 mg |
| Sugars | 45 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I am rating this a 3 but only because of the basic recipe that does need some changes. First, it needs butter and also too much cream of tartar which makes cakes dry. Going to play with this because I do like the ingredients.
The low quantity of fat and high amount of flour in this recipe, as well as the whipped egg whites, too long baking time, too high baking temperature and too little liquid, makes a tough, dry fruitcake. I wasted over $20 on this recipe.
This was my first fruitcake experience making them. I was desparately trying to duplicate a recipe from my Grandma that died with her when I was a young girl. All my mother could remember about the recipe was that it had a lot of candied fruit in it and a bunch of eggs–well this recipe fit those bills. I didn’t realize that one batch would make about 6 full size loaves, so make sure you have some really big bowls to make this. When they finally cooled they were heavy and dry, but they had excellent flavor. The trick to this recipe is soaking the cakes in brandied cheesecloth every couple of days for a couple of weeks. I used E&J VS Brandy because that is what my Grandma used. After about 2 weeks of soaking, they were a real hit. Yummy….
Came out very dense and dry. It’s everything that I feared in a “fruitcake”. It did, however, have a decent taste. I will not be making this again.