Mix vanilla crème cake base according to manufacturer’s instructions. Add 5% rum emulsion, 2.5% almond emulsion, 5% orange fruit bits, 40% glace fruit, and 10% sliced almonds and mix to just combine. Deposit 3 lb. batter into 9" round x 4" deep bundt pan treated with pan spray. Bake at 350°F until cake springs back lightly when touched. Let cool 10 minutes, then depan and let cool completely. While the cake is baking, Place additional sliced almonds in a single layer on a parchment lined sheet tray and bake at 350°F until lightly browned. Reserve. Ice with white flat icing and immediately top with reserved toasted almonds.
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fruit cake, glacee fruits, fruit bits, almonds, extracts,