| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Irish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Butter |
| 2 |
c |
Sugar |
| 8 |
|
Well-beaten eggs |
| 1/2 |
c |
Brandy, optional |
| 1 |
tb |
Rose water, optional |
| 1 |
ts |
Orange extract |
| 4 |
c |
Flour |
| 2 |
ts |
Ground allspice |
| 1 |
ts |
Salt |
| 1/2 |
c |
Ground almonds |
| 3/4 |
c |
Whole almonds |
| 1 |
pk |
(15-oz.) raisins |
| 3 |
c |
Currants |
| 3/4 |
c |
Candied cherries |
| 1/4 |
c |
Chopped lemon peel |
| 1/2 |
c |
Chopped orange peel (candied peels) |
INSTRUCTIONS
Cream butter and sugar; add eggs, brandy, rose water and orange extract and
beat until fluffy. Sift flour, all spice and salt. Stir in ground almonds
and stir flour mixture into creamed mixture. 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 hours.
Cool in pan on rack. Remove sides from pan and cool cake on rack. Frost
with almond paste as follows. Place of an 8-oz. can of almond paste in
layers of waxed paper and roll to 1/8- inch thick. Press pieces against
side of half the cake, repeat with second half of can. Roll another 8-oz.
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 pound package of powdered sugar,1/2 tsp. cream of tartar and 1 tsp.
vanilla in a small mixer bowl. Beat until very stiff.Frost cake immediately
because frosting gets very hard. Wrap cake well in tightly covered wrapping
or in container.
Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Feb 11, 1997.
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