Almond Fruitcakes

Categories: Sweet Breads- Coffee Cakes

Ingredients

• 1 12 oz. pkg. diced mixed dried fruit
• 1/3 cup light rum or dry sherry
• 2 cups sifted cake flour
• 3/4 cup sugar
• 1 tsp. baking powder
• 1/3 tsp. salt
• 1 cup slivered blanched almonds, toasted
• 1/2 cup (1 stick) butter or margarine, melted
• 1 tsp. vanilla extract
• 6 large egg whites (about 3/4 cup), at room temperature.
• whole blanched almonds
• light corn syrup for glazing or additional ru or sherry for soaking (optional)

Directions

1. In small bowl, combine dried fruit with rum or sherry; let soak 1 hour. Meanwhile, grease and flour three 5 3/4 × 3 1/4-inch loaf pans.
2. Heat oven to 325 degrees. In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Add soaked-fruit mixture; stir until fruit is coated with flour mixture, and vanilla.
3. In small bowl, with electric mixer at high speed, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form.
4. Fold beaten egg whites, one third at a time, into flour mixture. Spread batter in prepared pans. Arrange or insert whole almonds on top.
5. Bake fruitcakes 1 hour or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to wire racks; cool completely.
6. For a shiny glaze, heat corn syrup to boiling; brush on cakes and let dry. Wrap and store overnight before slicing.
7. If desired, cover cooled cakes completely in rum-or-sherry soaked cheesecloth. Wrap in aluminum foil and store in cool place. Re-soak cheesecloth weekly until ready for gift-giving or serving. For gifts, wrap fruitcakes in plastic wrap.

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