Royal Fruit Cake
Royal Fruit Cake
1 cup whole candied cherries
2/3 cup chopped mixed candied fruit
3/4 cup chopped pecans
2 1/2 cups sifted cake flour
1/8 teaspoon salt
8 eggs, separated
Dash of cream of tartar
1 cup sugar
1/4 cup vegetable oil
Apricot jam
Thin sugar icing
Combine cherries, mixed fruit, nuts, flour and salt; toss to mix. Set aside. Beat egg whites and cream of tartar together until foamy. Gradually add sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored; fold into egg whites. Fold in reserved fruit mixture. Gradually add oil, folding just enough to blend.
Pour into greased 9-inch tube pan. Bake in 325-degree oven for 50 to 60 minutes. When cool, spread thin layer of apricot jam over top and sides of cake. Dribble thin sugar icing over top of cake.
Decorate with almonds and walnuts.
1 cup whole candied cherries
2/3 cup chopped mixed candied fruit
3/4 cup chopped pecans
2 1/2 cups sifted cake flour
1/8 teaspoon salt
8 eggs, separated
Dash of cream of tartar
1 cup sugar
1/4 cup vegetable oil
Apricot jam
Thin sugar icing
Combine cherries, mixed fruit, nuts, flour and salt; toss to mix. Set aside. Beat egg whites and cream of tartar together until foamy. Gradually add sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored; fold into egg whites. Fold in reserved fruit mixture. Gradually add oil, folding just enough to blend.
Pour into greased 9-inch tube pan. Bake in 325-degree oven for 50 to 60 minutes. When cool, spread thin layer of apricot jam over top and sides of cake. Dribble thin sugar icing over top of cake.
Decorate with almonds and walnuts.
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