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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup golden raisins |
1/2 cup raisins |
1/2 cup sherry |
1 cup butter, softened |
1 cup sugar |
4 egg yolks, well beaten |
1 1/4 cups candied red cherries, finely chopped |
1 1/4 cups chopped candied pineapple |
1 1/2 cups chopped almonds |
2 cups all-purpose flour |
1/4 teaspoon baking soda |
8 egg whites |
1/4 teaspoon salt |
2 (10-ounce) jars apricot preserves |
sifted powdered sugar |
fresh rosemary sprig (optional) |
Directions:
1. Combine raisins and sherry; set aside.
2. Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Stir in chopped cherries, pineapple, almonds, and raisin-sherry mixture.
3. Combine flour and soda, and set aside.
4. Beat egg whites (at room temperature) in a large mixing bowl until foamy; add salt, beating until stiff peaks form. Gently fold egg whites into batter alternately with flour mixture, beginning and ending with flour mixture.
5. Spoon batter into 3 waxed paper-lined and greased 9-inch round cake pans. Place a large pan of boiling water on lower oven rack. Bake cake at 275° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
6. Spoon apricot preserves into a small saucepan; cook over low heat, stirring frequently, until preserves melt.
7. Spread preserves between layers and on top and sides of cake. Sprinkle top with powdered sugar. Garnish top of cake with a sprig of fresh rosemary, if desired.
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