Sour Cream Almond Fruitcake created by: Almond Board of California

servings 42
ingredients 3/4 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
3 Tbs. brandy
1 Tbs. grated lemon peel
3 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. mace
1/2 tsp. nutmeg
1 cup dairy sour cream
1 1/2 cups whole natural almonds, chopped
1 cup dark seedless raisins
1/2 cup diced candied peel or citron
1/2 cup chopped dried apricots
preparation Cream butter with sugar. Beat in egg yolks, brandy and lemon peel. Combine flour, baking soda, cinnamon, salt, mace and nutmeg. Mix into creamed mixture alternately with sour cream. Stir in almonds, raisins, candied peel and apricots. Whip egg whites until stiff. Fold into cake batter. Spoon into well-greased 10-inch tube pan. Bake at 300°F for 1 hour 50 min. or until a pick inserted into center comes out clean. Remove from oven and let cool 10 min. in pan. Remove from pan onto wire rack to thoroughly cool. For best flavor, wrap with cheesecloth that has been soaked with brandy. Place in plastic bag or wrap tightly with foil and refrigerate about 2 weeks before serving.