The final result takes a bit of waiting time. The cake contains heavy cream which must be infused overnight with a mixture of spices.
Consequently, this is not a recipe you can whip together on a whim. Once that is done, the cake comes together rather quickly the next day.
This cake has lots of other goodies in it, chopped dried apricots, red and green candied cherries, red currants and lots and lots of almonds.
The almonds are both in the batter and studded over the top of the cake.
Those, with an additional boost of almond flavor from adding a teaspoon of pure almond extract make this a standout choice for a holiday fruitcake.
TIP #1: This recipe makes a lot of batter. If you do not have an Savarin ring mold, use either a large bundt form, angel food cake pan or whatever the largest size pan you have. Grease and flour and extra loaf pan. Add the extra batter to the loaf pan and bake separately at the same temperature for about 30 minutes. You can freeze the extra fruitcake or give it away as a gift to your guests.
TIP #2: I left the fruitcake plain because the cake is packed with so many wonderful flavors, I didn't want to icing to distract from the main attraction. If you do want to ice the cake, even for presentation reasons only, I would recommend adding a simple, thin glaze whisking together powdered sugar and milk. If you want to further accentuate the almond flavor of the cake, add a 1/4 teaspoon of pure almond extract to the glaze.
To get the full recipe and instructions, hop on over to my German food page at about.com.