Feast Day Fruit Cake

Serves:24 min

Time to prepare:20 min

Time to cook:75 min

Ingredients :

• ·         6eggs
• ·         1 cup (250 mL)finely chopped blanched almond, divided
• ·         3 cups (750 mL)all-purpose flour
• ·         1 1/2 tsp (7.5 mL)baking powder
• ·         3/4 tsp (4 mL)nutmeg
• ·         1/2 tsp (2.5 mL)salt
• ·         1/4 tsp (1.25 mL)ground cloves
• ·         1 cup (250 mL)butter, softened
• ·         1 1/4 cup (315 mL)sugar
• ·         1 cup (250 mL)golden raisins
• ·         1 1/2 cup (375 mL)whole blanched almonds
• ·         2 tbsp (30 mL)corn syrup
• ·         2 tbsp (30 mL)water
• ·         3/4 cups (175 mL)currants
• ·         3/4 cup (175 mL)quartered red candied cherries
• ·         3/4 cup (175 mL)chopped candied pineapple

Instructions :

• ·         Preheat oven to 300°F (150°C).
• ·         Generously spray 10-inch (25 cm) tube pan with cooking spray. Sprinkle sides with 2 tbsp (30 mL) finely chopped almonds.
• ·         Combine flour, baking powder, nutmeg, salt and cloves in medium bowl; stir well then set aside.
• ·         Beat butter and sugar in large bowl with electric mixer until well blended. Beat in eggs, one at a time (batter will look slightly curdled). Gradually add dry ingredients; mix well. Fold in remaining chopped almonds, raisins, currants, cherries and pineapple.
• ·         Pour batter into prepared pan. Smooth surface, then arrange whole almonds on top.
• ·         Bake in preheated 300°F (150°C) oven for 1 hour and 15 minutes.
• ·         Near end of baking time, combine corn syrup and water in small saucepan. Simmer over medium heat for 1 minute. Remove cake from oven and brush top with glaze.
• ·         Cool in pan for 15 minutes. Remove cake from pan and cool completely on wire rack.