Baked Goods, Cakes
3 lbs. raisins
2 lbs. currants
1/2 lb. mixed peel
1/2 lb. almonds chopped
1/2 lb. candied cherries
1 lb. butter
2&1/2 c. brown sugar
4&1/2 c. flour
1/2 teaspoon soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 tsp cloves
1/2 teaspoon allspice
1 doz eggs
1/2 c. strawberry jam
1 c. brandy (not cooking brandy)
marzipan -enough to cover 3 cakes.
Use Cheminaud Brandy
Use three round spring form pans as you would for a three tiered wedding cake.
Combine fruits and almonds, pour brandy over fruit, cover and leave overnight.
Sift together flour, soda, and spices.
Dust fruit with almonds and 1/2 c. of flour mixture.
Cream butter and sugar.
Beat whites and egg yolks separately and add to the mixture, then add strawberry jam.
Add remaining flour mixture and stir in fruits and almonds.
Pour into greased pans lined with heavy brown paper (or parchment paper) and bake in preheated oven at 275° C until done. Makes sufficient for a three layer wedding cake.
When done brush with brandy , cover with cheesecloth and wax paper, and then aluminum foil and store in cool dark place for about a month. About once a week uncover cake and brush with more brandy. When ready to serve, cover each cake with marzipan, and serve or can also be frozen at this point. The cake cuts better when frozen.