Glace' Fruitcake

Ingredients

• 1/3 cup raisins
• 1/3 cup rum
• 1 cup assorted glace' fruit, (cherry, melon, pineapple, pear,apricot) or possibly your grapes
• 1 lemon
• 2/3 cup butter
• 2/3 cup superfine sugar
• 4 eggs
• 2 cups flour
• 2 tsp. baking powder
• 1 cup blanched almonds

Directions

Preheat oven to 400. In a small pan warm the raisins in the rum over a low heat then set alight. Dice the glace' fruit . Finely grate the rind of the lemon and add to the raisins together with the diced fruit. Leave to steep. Cream the butter with the sugar until pale. Beat th the eggs one at a time, working each in well before adding the next. Stir in the steeped fruit mixture, flour and baking powder. The mixture must be quite thick or the fruit will sink. Put half the cake batter into a buttered and lined 10 inch long loaf pan. Dust the (grapes?) with a little flour and arrange in the pan, then cover with the remaining batter. Arrange the almonds on top. Bake for 20 minutes after which time the cake should have risen. Lower the oven temperature to 325 and bake for a further 1 1/2 hours. Watch the color and cover with foil if it browns too quickly. The cake is cooked when a skewer inserted in the center coomes out clean. Turn the cake out of the pan onto a wire rack and leave to cool in the lining paper .

Submitted 6/13/05.
Source: La Cuisine, French Cookbook
Submitted By: Sheila Nelson
nednelson@msn.com
Glace' Fruitcake