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Ingredientes
- 1 1/2 c. candied cherries, halves
- 1 c. candied pineapple chunks
- 3/4 c. diced citron
- 3/4 c. brandy
- 3/4 c. soft butter
- 3/4 c. sugar
- 4 lrg Large eggs, separated
- 2 c. sifted flour
- 3/4 tsp mace
- 1/2 tsp salt
- 1/2 tsp baking pwdr
- 1 c. toasted slivered almonds Brandy-sugar glaze Candied fruit for decoration
Direcciones
- Combine cherries, pineapple and citron with 1/2 c. brandy in a small bowl. Cover closely, and let stand overnight.
- Cream butter with 1/2 c. sugar till light and fluffy.
- Add in egg yolks, 1 at a time, beating well after each addition.
- Resift flour with mace, salt and baking pwdr. Blend into creamed mix alternately with remaining 1/4 c. brandy, mixing well.
- Stir in brandy-fruit mix and almonds.
- Beat egg whites to soft peaks. Gradually beat in remaining 1/4 c. sugar, beating to a soft meringue. Fold into batter.
- Turn into greased and paper-lined 9" tube pan.
- Bake below oven center in slow oven, 300 degrees, about 1 hour 50 min, till cake test done.
- Remove from oven.
- Cold cake in pan on wire rack.
- Wrap and store in cold place.
- Serve plain or possibly spread top with brandy-sugar glaze and decorate with candied fruits.
