Feast Day Fruit Cake

Name: Feast Day Fruit Cake
Yield: 24
Ingredients: Ingredients Nutrition Facts; 1 cup (250 mL) finely chopped blanched almond, divided; 3 cups (750 mL) all-purpose flour; 1 1/2 tsp (7.5 mL) baking powder; 3/4 tsp (4 mL) nutmeg; 1/2 tsp (2.5 mL) salt; 1/4 tsp (1.25 mL) ground cloves; 1 cup (250 mL) butter, softened; 1 1/4 cup (315 mL) sugar; 6 eggs; 1 cup (250 mL) golden raisins; 3/4 cups (175 mL) currants; 3/4 cup (175 mL) quartered red candied cherries; 3/4 cup (175 mL) chopped candied pineapple; 1 1/2 cup (375 mL) whole blanched almonds; 2 tbsp (30 mL) corn syrup; 2 tbsp (30 mL) water

Feast Day Fruit Cake was pinched from <a href="http://www.eggs.ca/recipes/feast-day-fruit-cake" target="_blank">www.eggs.ca.</a>

"Pieces of red candied cherries and an arrangement of blanched almonds on top make this a particularly handsome (and tasty) fruit cake. Make ahead of time, as this feast day fruit cake can be stored for up to 1 month...."

INGREDIENTS

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Ingredients Nutrition Facts

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1 cup (250 mL) finely chopped blanched almond, divided

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3 cups (750 mL) all-purpose flour

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1 1/2 tsp (7.5 mL) baking powder

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3/4 tsp (4 mL) nutmeg

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1/2 tsp (2.5 mL) salt

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1/4 tsp (1.25 mL) ground cloves

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1 cup (250 mL) butter, softened

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1 1/4 cup (315 mL) sugar

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6 eggs

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1 cup (250 mL) golden raisins

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3/4 cups (175 mL) currants

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3/4 cup (175 mL) quartered red candied cherries

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3/4 cup (175 mL) chopped candied pineapple

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1 1/2 cup (375 mL) whole blanched almonds

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2 tbsp (30 mL) corn syrup

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2 tbsp (30 mL) water

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