Light Fruit Cake Recipe
The flavor of this Light Fruitcake recipe has played on my senses so much that I hardly ever go for any other Light Fruitcake recipe. It is a Canadian kitchen discovery, which is served as Snack across the world. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Light Fruitcake, just like I do.
Ingredients
1 pound almonds, blanched and slivered
1/2 pound candied red cherries, halved
1/4 pound candied green cherries, halved
1/2 pound golden raisins
1/2 pound candied citron, chopped
1/4 pound candied pineapple, chopped
4 cups unsifted all-purpose flour
1 1/2 cups butter or margarine
2 cups sugar
6 eggs, separated
3/4 cup milk
1/4 cup brandy
1 teaspoon almond extract
1 teaspoon cream of tartar, Marzipan strawberries, Angelica strips
Directions
Grease 10-inch tube pan, line with brown paper and grease paper.
Combine almonds, cherries, raisins, citron and pineapple; sprinkle with 1/2 cup flour.
Cream butter or margarine, gradually add sugar and beat until creamy.
Beat egg yolks well, and add to butter mixture; beat thoroughly.
Combine milk, brandy and almond extract; add alternately with remaining flour to butter mixture.
Pour over fruit and nuts, and mix well.
Beat egg whites until foamy; add cream of tartar, and beat until stiff.
Fold into first mixture.
Pour into prepared pan.
Bake in slow oven (275°F.) about 3 hours.
Let stand 30 minutes.
Remove cake from pan, and cool to room temperature.
Wrap in moisture-proof paper, and store in cool place.
At serving time remove wrapping, and decorate with marzipan strawberries and angelica.
Combine almonds, cherries, raisins, citron and pineapple; sprinkle with 1/2 cup flour.
Cream butter or margarine, gradually add sugar and beat until creamy.
Beat egg yolks well, and add to butter mixture; beat thoroughly.
Combine milk, brandy and almond extract; add alternately with remaining flour to butter mixture.
Pour over fruit and nuts, and mix well.
Beat egg whites until foamy; add cream of tartar, and beat until stiff.
Fold into first mixture.
Pour into prepared pan.
Bake in slow oven (275°F.) about 3 hours.
Let stand 30 minutes.
Remove cake from pan, and cool to room temperature.
Wrap in moisture-proof paper, and store in cool place.
At serving time remove wrapping, and decorate with marzipan strawberries and angelica.
