1 cup (250 mL) finely chopped blanched almonds, divided
3 cups (750 mL) all purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
3/4 tsp (4 mL) ground nutmeg
1/4 tsp (1 mL) ground cloves
1 cup (250 mL) butter, softened
1 1/4 cups (300 mL) sugar
1 cup (250 mL) golden raisins
3/4 cup (175 mL) each currants, quartered red candied cherries and chopped candied pineapple
1 1/2 cups (375 mL) whole blanched almonds
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) water
Generously grease a 10-inch (25 cm) tube pan. Sprinkle sides with 2 tbsp (30 mL) chopped almonds. Combine flour, baking powder, salt, nutmeg and cloves; stir well and set aside. Cream together butter and sugar; mixing well. Beat in eggs, one at a time (batter will look slightly curdled). Gradually add dry ingredient mixture; mix well. Fold in remaining chopped almonds, raisins, currants, cherries and pineapple. Pour batter into prepared pan. Arrange whole almonds on top. Bake in a 300°F (150°C) oven for 1 hour and 15 minutes or until baked.
To make glaze, in a small saucepan, combine corn syrup and water. Simmer over medium heat for 1 minute. Brush top of hot cake with glaze. Cool in pan for 15 minutes. Remove from pan and cool completely on rack.
Makes one 10-inch (25 cm) cake (16 servings).
Tip: Once the fruit cake is completely cooled, wrap it in double thickness of aluminum foil and keep in a cool, dry place or in the refrigerator for up to 1 month.
Preparation: 20 minutes
Baking 1 hour and 15 minutes
Cooking: 1 minute
Carbohydrates: 66 g
Protein: 10 g
Fat: 26 g
Sodium: 250 mg