Recipe: Holiday White Fruitcake (make at least 4 weeks ahead) (McCall's)

HOLIDAY WHITE FRUITCAKE

"Store in refrigerator at least 4 weeks to develop flavor."

FOR THE FRUIT MIXTURE:
1 pound blanched whole almonds
8 ounces candied red cherries (2 jars)
4 ounces candied green cherries (1 jar)
8 ounces candied citron (2 jars)
8 ounces diced candied pineapple (2 jars)
4 ounces diced candied orange peel (1 jar)
1/2 pound golden raisins
1/2 cup all-purpose flour; unsifted
FOR THE WHITE BATTER:
1 1/4 cups soft butter or margarine
1 1/2 cups sugar
1/4 teaspoon salt
4 large eggs
1/2 cup milk
1/4 cup sherry
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour; sifted
FOR SOAKING THE CAKE:
cheesecloth
sherry or brandy
FOR THE TOPPING (OPTIONAL):
8 ounces almond paste (1 can)
candied cherries; for garnish
candied angelica; for garnish
FOR THE ICING (OPTIONAL):
1 1/2 cups confectioner's sugar; sifted
2 tablespoons butter or margarine; melted
1 1/2 tablespoons milk
1/4 teaspoon almond extract

TO PREPARE THE PAN:
Line a 10-inch tube pan: On a piece of brown paper, draw an 18-inch circle and cut it out. Set pan in center of circle; draw around base of pan and tube. With pencil lines outside, fold paper circle into eighths. Snip off tip. Unfold circle. Cut along folds just to second circle. Grease both the pan and paper well. Fit the paper, greased side up, into tube pan.

TO PREPARE THE FRUIT MIXTURE:
With a very sharp knife, coarsely cut up almonds. Cut cherries in half. In a very large bowl, combine nuts, fruits, and 1/2 cup unsifted flour; mix well.

Preheat oven to 275 degrees F.

TO MAKE THE WHITE BATTER:
In large bowl of electric mixer, at medium speed, beat butter until creamy. Gradually add sugar, beating until light, about 5 minutes. Add salt. Then add eggs, one at a time, beating after each addition. Beat until light and fluffy.

Mix the milk, 1/4 cup sherry, and the almond extract. At low speed, alternately blend into sugar-egg mixture the sifted flour (in fourths) and the milk and sherry mixture (in thirds), beginning and ending with flour. Beat only until blended. Pour batter over fruit mixture. With hands or spoon, mix until well combined. Turn into prepared tube pan, packing firmly.

Bake cake 3 hours, or until a cake tester inserted in center comes out clean. Cool cake in pan one hour. Remove from pan; invert on rack and peel off paper. Cool completely.

Soak a large piece of cheesecloth in 1/3 cup sherry or brandy. Use it to wrap fruitcake. Overwrap in plastic film or foil. Store in refrigerator at least 4 weeks to develop flavor. Resoak cheesecloth in booze as needed.

BEFORE SERVING, IF DESIRED, DECORATE AS FOLLOWS:
Between two sheets of waxed paper, roll 1 (8-ounce) can almond paste into an 8-inch circle; remove top sheet of paper. Invert almond paste onto top of cake; remove paper. With sharp knife, trim edge. Press paste to cake.

Combine 1 1/2 cups sifted confectioner's sugar, 2 Tablespoons melted butter or margarine, 1 1/2 Tablespoons milk, and 1/4 teaspoon almond extract; mix until smooth. Spoon over almond paste. With small spatula, smooth icing, letting it drip down sides of cake.

Garnish the cake with candied cherries and angelica.

Makes one 10-inch tube cake
Source: McCalls