CAKE AMARETTO FRUIT

By pat1908

Ingredients

• 1 1/2 Cup Golden Raisins (approx. 6 oz)
• 4 oz Diced Candied Citron Peel
• 8 oz Candied Red Cherries (glaced)
• 4 oz Candied Green Cherries (glaced)
• 8 oz Candied Yellow Pineapple
• 1/4 Cup Each Brandy & Amaretto (or 1/2 cup Brandy)
• CAKE
• 1/2 Cup Flour
• 4 oz Whole Blanched Almonds (better to use chopped nuts)
• 1/2 Cup Each Butter & Shortening
• 1 Cup Sugar
• 4 Eggs
• 1-2 tsp. Almond Flavouring
• 2 1/2 Cup Flour
• 1/4 Each Brandy & Amaretto
• 1/4 Cup Milk
• 2 oz Ground Almonds

Preparation

Step 1

DAY 1: Place raisins, peel, cherries in large bowl cut pineapple into 1/2” pieces and add 1/4 cup each Brandy & Amaretto over top. Mix thoroughly, cover and leave overnight. Preheat Oven To 275F. Grease an 6 1/2 and a 5” round fruit cake pans, enough to hold 11 1/2 cups of batter. Line pans with heavy brown paper and grease the paper. Sprinkle 1/2 cup flour over the fruit mixture and toss to coat fruit. Mix in whole nuts. Place 1/2 cup each butter and shortening in a large mixer bowl. Beat together till creamy. Gradually beat in the sugar, eggs, then flavourings. Add 1 tsp. almond flavouring if you’ve added Amaretto and 2 tsp. if you added only Brandy. Add about 3/4 cup flour, beating just until mixed. Beat in the Brandy & Amaretto, add another 3/4 cup flour beating just until mixed. Beat in milk and the remaining 3/4 cup flour. Then stir in the almonds. Pour over the fruit and nut mixture and stir until combined. Turn into prepared cake pans and smooth the top. 3. Place a pan containing water on the bottom rack of the oven. Bake cakes in the centre of preheated oven 2-3 hours. Remove from oven, let cool in pans on a rack 15-20 min. Then remove from pans and peel covered container or wrap with foil of paper. Cool. Wrap cakes in cheesecloth moistened with Brandy and store in a tightly covered container or wrap with foil.