Southern Coconut Almond Fruit Cake Recipe
Ingredients
1 cup golden raisins
1/4 cup dry sherry
1 4-ounce container diced candied citron
1 4-ounce container diced candied lemon peel
1 4-ounce container candied pineapple diced
1 3 1/2-ounce can flaked coconut
All-purpose flour
2 cups sugar
1 cup butter or margarine softened
5 eggs
1/4 teaspoon ground ginger
2 4-ounce cans slivered blanched almonds toasted
1 4 1/2-ounce can blanched whole almonds
Directions
1. Line 9-inch tube pan or five 5 3/4 by 31/4" loaf pans with foil. In small bowl, mix raisins and sherry; let stand.
2. In bowl, combine citron, lemon peel, pineapple, coconut, and 1 cup flour.
3. Preheat oven to 300°F. In large bowl with mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high; beat until light and fluffy, constantly scraping bowl. Add eggs, ginger, and 2 cups flour; at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed 3 minutes, occasionally scraping bowl. Stir in candied-fruit mixture, raisin mixture, and toasted slivered almonds.
4. Spoon batter into pan. Arrange whole blanched almonds on top of batter.
5. Bake tube cake 2 1/2 hours, loaf cakes 1 hour and 25 minutes, or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack; remove cake from pan and carefully peel off foil. Press any loosened nuts back into cake. Wrap fruitcake; refrigerate overnight so cake will be firm and easy to slice.
2. In bowl, combine citron, lemon peel, pineapple, coconut, and 1 cup flour.
3. Preheat oven to 300°F. In large bowl with mixer at low speed, beat sugar with butter or margarine just until blended. Increase speed to high; beat until light and fluffy, constantly scraping bowl. Add eggs, ginger, and 2 cups flour; at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed 3 minutes, occasionally scraping bowl. Stir in candied-fruit mixture, raisin mixture, and toasted slivered almonds.
4. Spoon batter into pan. Arrange whole blanched almonds on top of batter.
5. Bake tube cake 2 1/2 hours, loaf cakes 1 hour and 25 minutes, or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack; remove cake from pan and carefully peel off foil. Press any loosened nuts back into cake. Wrap fruitcake; refrigerate overnight so cake will be firm and easy to slice.
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