Recipe for those who hate fruitcake!!

[Guest guest]

I have never been able to handle fruitcake . . . until I made this one. Unlike

ANY I have tasted. It goes over well during the holidays and people at work

request it every year.

 

 

Canadian White Fruitcake

 

Fruit Mixture

4 3/4 cups coarsely chopped blanched almonds

2/3 cup diced candied citron

2/3 cup diced candied orange peel

2/3 cup thinly sliced candied pineapple wedges

1 1/3 cups golden raisins

1/2 cup flour

 

Batter

3/4 cup milk

1/4 cup brandy

1 teasp almond extract

1 1/2 cups butter

2 cups sugar

6 egg yolks

3 1/2 cups all purpose flour

6 egg whites

1 tsp cream of tarter

 

Marzipan Topping

(for each loaf)

1 - 7 oz roll marzipan

 

Directions:

I a large bowl mix fruit, nuts and flour - set aside.

 

Butter 4 loaf pans, line bottoms with buttered waxed paper. Preheat oven to 275

degrees

 

Batter: mix milk, brandy and almond extract together and set aside. In large

mixer bowl, beat

1 1/2 cup butter at medium speed until creamy. Gradually add granulated sugar

beating until fluffy. Add egg yolks one at a time. Add 3 1/2 cup flour

alternately with the milk mixture beating well after each addition. Pour over

fruit mixture and mix well. Set aside.

 

In another mixing bowl, beat egg whites until foamy. add cream of tarter and

beat to stiff peaks - fold into batter. Spoon into loaf pans and press batter

firmly down with the back of a spoon.

 

Bake for 1 3/4 hours until toothpick comes out clean when inserted in the middle

of the cake. Let cool 30 minutes and remove from pans. Peel off paper. Wrap

cooled cakes in cheesecloth soaked in additional brandy. Wrap cakes in foil and

refrigerate for at least 2 or 3 weeks. During this time brush occasionally with

more brandy and rewrap. The day of serving. Roll out marzipan between sheets

of waxed paper into a rectangle the same size as the top of one cake. Remove

top sheet of waxed paper and put marzipan on cake. Peel of remaining waxed

paper. At this time you can also drizzle with a confection sugar glaze. I

don't because I like it just like this.

 

I have kept this for several months in the fridge.

 

Hope you enjoy it!!

-Helen

 

 

 

Steven Allensworth

worth249

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