Email to       

White Fruitcake Amandine

Source of Recipe

Posted by Bev


List of Ingredients

3 1/2 cups cake flour
2 teaspoon baking powder
1 teaspoon salt
1 cup butter
1 1/2 cups sugar
1/3 cup quartered candied cherries
1 cup slivered citron
1 cup toasted slivered blanched almonds
1 1/2 cups finely chopped flaked coconut
1/2 cup milk
1 tablespoon almond flavoring
4 teaspoons vanilla
10 egg whites
Kirsch or Brandy
Amandine Topping (recipe below)




Recipe

Preheat oven to 300º
Sift the flour, baking powder and salt together.

Cream butter. Add sugar gradually and continue beating until light and fluffy.

Sprinkle 1/4 of the flour mixture over the cut fruits and nuts. Work it around them until they are evenly coated and each piece is separate. Then add the remaining flour alternately with the milk to the butter-sugar mixture. Mix well. Add the floured fruits and nuts and the flavorings. Stir thoroughly.

Beat the egg whites until they hold soft peaks. Stir them quickly and thoroughly into the batter.

Divide the batter between two 9x5x2 3/4-inch loaf pans lined with oiled brown paper.

Bake for 1 hour and 35 to 40 minutes; keep a pan of water on the bottom of the oven during baking.

Remove the cakes from the oven and allow them to stand about 5 minutes before removing form pans. Pull of the brown paper and cool.

Wring out cheesecloth in kirsch or brandy and warp around the cakes. Wrap in heavy foil and store in a cool place for several days to bring out the delicate almond flavoring. Two days before serving, topwith crunch Amandine Topping.

Serves 16 to 20

Amandine Topping

4 cups sugar
2 cups water
1 1/3 cups light corn syrup
Pinch of salt
2 cups toasted, shaved, blanched almonds

Put the sugar, 2 cups water, corn syrup and salt in a heavy saucepan. Bring slowly to a boil, stirring frequently. Continue boiling, but not stirring, until the syrup reaches the light crack stage (270º).

While the syrup is boiling, wipe any crystals from the sides of the pan with a wet pastry brush. Remove pan from the heat immediately and place over simmer water to keep hot.

Working with 2 forks, drop some nuts into the hot syrup and then arrange them on the cake. Add only a few uts at a time to the syrup so that it will not cool down. If the syrup loses its shine, add more corn syrup and increase the heat under the water. This topping cuts best if the cake is decorated two days before using.

Yield: Topping for 2 fruitcakes or poundcakes.