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Foodgeek: |
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Rating: |
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Servings: |
1 cake |
Prep. Time: |
:30 |
Total Time: |
2:30 |
Ingredients: |
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2 cups blanched slivered almonds
1 to 1-1/2 cup golden raisins
1 cup sliced dried apricots
1 cup candied cherries, halved
1-1/2 cups diced candied pineapple
2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 cup shortening (like Crisco) or butter (I use butter)
1 cup sugar
4 eggs
2 tsp. vanilla
1 cup apricot brandy
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Directions:
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Preheat oven to 300°F. Mix together almonds and fruit; set aside. Mix together flour, baking powder and salt: Set aside.
Grease Bundt pan well and lightly flour it. Cream shortening (or butter) and sugar well. Beat in eggs. Add vanilla. Blend flour mixture alternately with brandy into creamed shortening and sugar. Add almond and fruit mixture and mix well. Pour into prepared pan. Keep a pan of hot water on lowest shelf of oven while cake is baking. Bake for about 2 hours until cake tests done.
Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.
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Comments from dorel
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This is so moist and fruity tasting. I have also made it in 2 loaf pans and it takes about 1-1/2 hours. I have also soaked the fruit overnight in 1/2 cup of the brandy called for in recipe for extra flavour.
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