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Title: Almond Fruitcake
Categories: Cake Dessert Fruit Victoria
Yield: 1 Cake
| 1 | c | All-Purpose Flour |
| 1 | pn | Salt |
| 2 1/4 | c | Golden and Dark Raisins |
| 1/2 | c | Candied Orange and Lemon |
| Peel, chopped | ||
| 1/4 | c | Candied Ginger, chopped |
| 1 | c | Unsalted Butter, softened |
| 1 | c | Sugar |
| 2 | tb | Sugar |
| 4 | Eggs, at room temperature | |
| 2 1/4 | c | Ground almonds |
| Zest of One Orange | ||
| Whole Almonds |
Butter deep 8x3" layer cake pan. Line bottom and sides with buttered waxed paper, allowing paper to extend about 1/2" above rim of pan. Preheat oven to 300ø. In a small bowl, combine flour and salt. Set aside.
In a medium bowl, combine raisins, candied peel, and candied ginger. Toss with 1/4 cup of the four mixture until all fruit is coated. Set aside. In large mixer bowl, beat butter at medium speed of electric mixer until creamy. Gradually add sugar, beating until light and fluffy.
Beat in eggs, one at a time, alternately with half of the ground almonds, beating well after each addition. Gradually stir in remaining ground almonds and flour mixture. Fold in fruit and orange zest. Pour into pan, smoothing top. If desired, decorate with whole almonds.
Bake at 300ø for 1 3/4 to 2 hours until skewer inserted in center comes out clean. Cool in pan set on rack for 30 minutes. Gently loosen waxed paper from sides of pan with a knife. Remove cake from pan. Peel off waxed paper. Cool cake on rack. Wrap cooled cake in brandy-soaked cheesecloth, then in foil. Refrigerate at least overnight before slicing.
Source: Victoria Magazine, March 1994 Typed by Katherine Smith
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