Ingredients: |
Ingredients: CAKE:
Sift together:
3 1/2 c. cake flour
1 tsp. baking powder
1 tsp. salt
(reserve 1/4 c. flour mixture)
Cream together:
1 c. butter
1 1/2 c. sugar
1/2 c. milk
1/2 c candied cherries, quartered
1 c slivered almonds, toasted
1 1/2 c finely flaked coconut, chopped
1 Tbsp. almond extract
4 tsp. vanilla
10 egg whites
TOPPING:
4 c. sugar
2 c. water
1 1/3 c. light corn syrup
pinch of salt
2 c. slivered almonds, slivered
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Directions: |
Directions:Preheat oven to 300º. Prepare two loaf pans by lining oiled brown/parchment paper.
CAKE:
Using the reserved 1/4 cup flour mixture, sprinkle the mixture over the fruit and nuts, working around until each piece is seperate. Then add reamining flour alternately with milk to the butter-sugar mixture. Mix well.
Add flavoured fruits and nuts and the flavorings, stir thoroughly.
Beat egg white until soft peaks form. Stir them quickly and thoroughly into the batter.
Divide batter and pour into prepared loaf pans. Bake in slow 300º oven for 1 hour and 35 to 40 minutes. Keep a pan of water on the bottom of the oven while baking to retain moisture.
Remove from oven and low to cook for 5 minutes. Carefully turn upside down and remove pan, remove brown/parchment paper and cool.
Wrap in aluminum foil and store in a cool palce for several days to bring out delicate flavor.
TOPPING:
Measure all ingredients into heavy 2 qt. sauce pan, except almonds and bring slowly to a boil. Stirring frequently, continue boiling, but |
This recipe for Connie's Blonde Fruitcake is from