Ingredients: |
Ingredients: 1 lb. butter 2 cups brown sugar 10 eggs 1 cup glace cherries, chopped 3 cups golden raisins 3½ cups currants 1½ cups raisins, chopped 2 tsps. ground allspice ¼ cup rum 1 tsp. vanilla ¼ cup milk 5 cups all purpose flour 2 tsps. baking powder
Almond Paste: 1 cup ground almonds ⅓ cup icing sugar ¼ cup fine sugar 1 egg white
Icing: 2 egg whites 5 cups icing sugar 1 tsp. glycerine 2 tsps. lemon juice food coloring (optional)
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Directions: |
Directions:Preheat oven to 325ºF. Cream butter and sugar until smooth. Add eggs one at a time and beat for 5 minutes. Add fruits, allspice, rum, vanilla and milk. Add flour sifted together with baking powder and blend. Spoon into a 9" pan double lined with buttered brown paper. Carefully bang tin twice on the counter to release air pockets. Bake for 5-5½ hours. Insert wooden skewer to test if cake is cooked. Stand on cake rack and cool cake in tin ½ hour - 1 hour before inverting onto cake rack to cool. Leave lining paper on cake. When cold, wrap in wax paper and aluminum foil to store.
Almond paste: Blend together ground almonds and both sugars in a bowl. Stir in egg white and knead mixture to a smooth, thick paste. Dust a board with a little icing sugar and roll paste out to form a circle to fit top of cake.
Icing: Beat egg whites until frothy. Add sugar gradually, beating after each addition. Add glycerin and lemon juice and beat for several minutes. |