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Ingredientes
- 2 c. Butter
- 2 c. Sugar
- 8 x Well-beaten Large eggs
- 1/2 c. Brandy, optional
- 1 Tbsp. Rose water, optional
- 1 tsp Orange extract
- 4 c. Flour
- 2 tsp Grnd allspice
- 1 tsp Salt
- 1/2 c. Grnd almonds
- 3/4 c. Whole almonds
- 1 pkt (15-ounce.) raisins
- 3 c. Currants
- 3/4 c. Candied cherries
- 1/4 c. Minced lemon peel
- 1/2 c. Minced orange peel (candied peels)
Direcciones
- Cream butter and sugar; add in Large eggs, brandy, rose water and orange extract and beat till fluffy. Sift flour, all spice and salt. Stir in grnd almonds and stir flour mix into creamed mix. Stir in whole almonds, fruits and peels. Grease a 19-inch springform (tube-type) pan and place on baking sheet. Pour batter into pan and bake at 300 degrees for 2 to 2 1/2 hrs.
- Cold in pan on rack. Remove sides from pan and cold cake on rack. Frost with almond paste as follows. Place of an 8-ounce. can of almond paste in layers of waxed paper and roll to 1/8- inch thick. Press pcs against side of half the cake, repeat with second half of can. Roll another 8-ounce. can of almond paste to a 10-inch circle, 1/8-inch thick, cut center away and place circle on top of cake. pat sides and top together. Finally, frost with Royal Icing. Make icing by combining 2 egg whites at room temperature, a lb. package of powdered sugar,1/2 teaspoon cream of tartar and 1 teaspoon vanilla in a small mixer bowl. Beat till very stiff.Frost cake immediately because frosting gets very hard. Wrap cake well in tightly covered wrapping or possibly in container.
