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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
3 cups light brown sugar |
3 cups butter |
12 eggs, separated (room temperature) |
2 cups almonds, blanched |
3 cups raisins |
2 cups currants |
2 cups candied cherries |
2 cups dried figs, chopped |
2 cups dates, chopped |
1 cup citron, chopped |
2 cups candied pineapple |
1 cup lemon peel, chopped |
1 cup orange peel, chopped |
3 cups flour |
1/4 cup brandy |
2 tablespoons cinnamon |
2 tablespoons mace |
2 tablespoons ground cloves |
2 tablespoons allspice |
2 tablespoons nutmeg |
1 tablespoon baking soda |
Directions:
1. Preheat oven to 275F and grease a 10 tube pan plus a loaf pan.
2. Beat egg whites stiff.
3. Cream sugar and butter; add egg yolks and beat.
4. Fold in egg whites.
5. Sift the dry ingredients together.
6. Dredge the nuts and fruit with a little of the flour mixture.
7. Add dry ingredients to batter; fold in nuts and fruits.
8. Add brandy and blend thoroughly.
9. Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.
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