From Sandi's Recipe File - Feast Day Fruit Cake

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Feast Day Fruit Cake

Amount	Ingredient
1 cup	finely chopped blanched almonds, divided
3 cups	all purpose flour
1 1/2 teaspoons	baking powder
1/2 teaspoon	salt
3/4 teaspoon	ground nutmeg
1/4 teaspoon	ground cloves
1 cup	butter, softened
1 1/4 cups	sugar
6	eggs
1 cup	golden raisins
3/4 cup	currants
3/4 cup	quartered red candied cherries
3/4 cup	chopped candied pineapple
1 1/2 cups	whole blanced almonds
Glaze:
2 tablespoons	corn syrup
2 tablespoons	water

Preparation Tips:

Generously grease a 10 inch tube pan. Sprinkle sides with 2 tablespoons chopped almonds. Combine flour, baking powder, salt, nutmeg and cloves; stir well and set aside. Cream together butter and sugar; mixing well. Beat in eggs, one at a time (batter will look slightly curdled). Gradually add dry ingredient mixture; mix well. Fold in remaining chopped almonds, raisins, currants, cherries and pineapple. Pour batter into prepared pan. Arrange whole almonds on top. Bake in a 300 degree oven for 1 hour and 15 minutes or until baked. To make glaze, in a small saucepan, combine corn syrup and water. Simmer over medium heat for 1 minute. Brush top of hot cake with glaze. cool in pan for 15 minutes. Remove from pan and cool completely on rack.
Makes one 10 inch cake (16 servings).
Tip: Once the fruit cake is completely cooled, wrap it in double thickness of aluminum foil and keep in a cool, dry place or in the refrigerator for up to 1 month.

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