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White Fruit Cake Recipe
|Whole blanched almonds||18 Ounce (4 X 4 1/2 Ounce cans)|
|Light raisins||20 Ounce (2 X 10 Ounce Packages)|
|Candied citron||8 Ounce, diced (1 Jar)|
|Candied red cherries||8 Ounce (1 Jar)|
|Candied pineapple slices||4 Ounce (1 Jar)|
|Brandy||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|Sugar||2 Cup (32 tbs)|
|Almond extract||1 Teaspoon|
|Almond paste||8 Ounce|
|All purpose flour||4 Cup (64 tbs), unsifted|
|Milk||3⁄4 Cup (12 tbs)|
|Almond paste||8 Ounce|
|Frosting glaze||1⁄4 Cup (4 tbs)|
|Candied citron||1 Tablespoon|
|Candied red cherries||1 Tablespoon|
Serving size: Complete recipe
Calories 15121 Calories from Fat 6146
% Daily Value*
Total Fat 686 g1055%
Saturated Fat 215.7 g1078.7%
Trans Fat 0 g
Cholesterol 2012.1 mg
Sodium 933.4 mg38.9%
Total Carbohydrates 2090 g696.7%
Dietary Fiber 106.6 g426.2%
Sugars 1365.2 g
Protein 271 g542.9%
Vitamin A 201.5% Vitamin C 31%
Calcium 289.7% Iron 347.1%
*Based on a 2000 Calorie diet
Let stand at room temperature, covered, overnight.
Next day, line a 10-inch tube pan: On heavy brown paper, draw a 16-1/2-inch circle, and cut ips out.
Set pan in center of circle; draw around base of pan and tube.
With pencil lines outside, fold paper into eighths; snip off tip.
Unfold circle; cut along folds to circle drawn around base of pan.
1 Grease both tube pan and paper well; fit paper, greased side up, into pan.
Preheat oven to 275F.
Make Cake Batter: In large bowl, with electric mixer at high speed, beat butter, sugar, and almond extract until smooth and fluffy.
Add eggs, one at a time, beating after each addition until light and fluffy.
At low speed, beat in flour (in fourths) alternately with milk (in thirds), beginning and ending with flour.
Add batter to fruit mixture; mix until well combined.
Turn the batter into the prepared pan, packing lightly.
Bake 3-1/4 hours, or until cake tester inserted in cake comes out clean.
Let cool completely in pan on wire rack.
Turn out of pan; peel off paper.
Wrap cooled cake in cheesecloth that has been soaked in 1/3 cup brandy.
Then wrap very tightly in plastic film or foil.
Store in refrigerator.
Resoak cheesecloth with brandy as it dries out—about once a week.
Store cake 5 to 6 weeks, to develop flavor.
To decorate before serving: Roll almond paste between 2 sheets of waxed paper into an 8-inch circle.
Remove top sheet of paper.
Invert paste onto top of cake; remove paper.
With sharp knife, trim edge of paste; then press paste to cake.
Spread paste with Frosting Glaze, letting it run down side of cake.
Cut angelica to make stems for flowers.
Cut candied citron and cherries for the leaves and petals.
Makes a 7-pound tube cake