Elegant Light Fruit Cake

This fruit cake does not need a ripening period, and is very lovely to look at and eat.

• Calories: 430 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup shortening
• 4 ½ cups all-purpose flour
• 1 ½ teaspoons cream of tartar
• 8 egg yolks
• 8 egg whites
• ⅔ cup milk
• 6 cups golden raisins
• 2 cups ground almonds
• 2 ⅔ cups white sugar
• 3 cups red candied cherries
• 1 ½ cups green candied cherries
• 1 (8 ounce) package diced candied citron
• 8 ounces candied pineapple, diced
• 4 teaspoons almond extract
• ⅔ cup brandy

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).

Step 2

In a large bowl combine ground almonds and fruits. Dredge with one cup flour.

Step 3

In a large bowl, cream together 1 cup flour and shortening. Gradually blend 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 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.

Step 4

In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.

Step 5

Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.