Elegant Light Fruit Cake So Tasty

Cook and World

Tuesday, November 3, 2015

Elegant Light Fruit Cake

"This fruit cake does not want a ripening period, and may be very lovable to have a look at and devour."

Ingredients :

2 cups ground almonds
3 cups pink candied cherries
1 1/2 cups green candied cherries
1 (8 ounce) package deal diced candied citron
6 cups golden raisins
8 oz candied pineapple, diced
1 cup all-reason flour
1 cup shortening
1 cup all-reason flour
2 2/three cups white sugar
eight egg yolks
4 teaspoons almond extract
2/3 cup brandy
2/3 cup milk
four half cups all-motive flour
8 egg whites
1 1/2 teaspoons cream of tartar

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to three hundred levels F (a hundred and fifty ranges C). Place a pan of water in oven. Grease very well and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one five inch).
In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
In a large bowl, cream together 1 cup flour and shortening. Gradually combination in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 half of cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
In every other bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
Bake for two 1/2 to a few half hours, relying on size of pan. Bake every cake till it exams achieved with a toothpick. Remove from pans, and raise off paper. Cool.

Notes :

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