/rating_off.png "1 Star")
Loading...| 4 lbs raisins | |
| 4 lbs currants | |
| 4 lbs figs | |
| 1/2 lb sweet almonds , blanche & chop | |
| 1 lb candied peel | |
| 4 lbs brown sugar | |
| 4 lbs flour , baked brown | |
| 4 lbs butter , beaten to a cream | |
| 16 ounces sherry wine | |
| 16 ounces brandy | |
| 32 eggs , beaten seperately | |
| 2 pieces grated nutmeg | |
| cinnamon | |
| essence of ratafia | |
| lemon essence | |
| 1 teaspoon baking soda , in whites of eggs | |
| 1 teaspoon salt |
| 1. | Preheat the oven to 275°F. |
| 2. | Mix together raisins, currants, figs, almonds and candied peel. |
| 3. | In a separate mixing bowl, cream together the butter and brown sugar until light and fluffy. |
| 4. | Gradually add the beaten egg yolks into the butter mixture. |
| 5. | Fold in the fruit mixture and add sherry wine, brandy, nutmeg, cinnamon, essence of ratafia, lemon essence and baking soda. |
| 6. | In another mixing bowl, mix together sifted brown flour and salt. Gradually fold into fruit mixture. |
| 7. | Beat the egg whites to a stiff peak and fold in the end. |
| 8. | Pour the cake batter into a lined and greased 10-inch deep round cake pan. |
| 9. | Bake for 4-5 hours until a toothpick inserted in the center comes out clean. |
| 10. | Let the cake cool for 15 minutes before transferring to a wire rack to cool completely. |
Rich and moist texture makes for a decadent dessert.
Can be stored for a long time without spoilage.
Requires a lengthy cooking time and may not be suitable for those with nut allergies due to the presence of almonds.
The dried fruits included in this cake are high in fiber, vitamins and minerals. However, the high sugar and fat content of the cake should be limited in a healthy diet.
Leave a Reply