1 lb Raisins; minced
1 lb Pitted prunes; minced
1 lb Dried currants; minced
1 lb Glaceed cherries; minced
6 oz Glaceed lemon peel; minced
6 oz Glaceed orange peel; minced
1 Bottle (750-ml)
-manischewitz concord grape
-wine
1 Bottle (750-ml) dark rum
2 lb Dark brown sugar
4 1/4 c All-purpose flour
4 ts Double acting baking powder
1/2 ts Freshly grated nutmeg
1/2 ts Cinnamon
4 Sticks unsalted butter;
-softened
10 lg Eggs
1 tb Vanilla
1 1/2 c Almond paste; if desired
-ICING-
7 c Confectioners’ sugar; sifted
6 lg Egg whites at room
-temperature
2 tb Strained fresh lemon juice
Silver dragees for
-decorating the cake
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 25 Jul 1993 01:51:59 GMT
In a large bowl, combine well the raisins, the prunes, the currants, the
cherries, the peels, the wine, and the rum and let the fruit macerate,
covered, at room temperature for at least 2 weeks.
In a heavy skillet combine 1 pound of the brown sugar and 1 cup water,
bring the mixture to a boil over moderate heat, stirring and washing down
any sugar crystals clinging to the side wtih a brush dipped in cold water
until the sugar is dissolved, and boil the syrup, swirling the skillet
occasionally, for 3 to 4 minutes, or until it is reduced to 1 3/4 cups. Let
the burnt sugar syrup cool and reserve it.
Into a bowl sift together the flour, the baking powder, the nutmeg, and the
cinnamon. In the large bowl of an electric mixer cream together the
remaining 1 pound brown sugar and the butter until the mixture is light and
fluffy and beat in the eggs, 1 at a time, beating well after each addition.
Beat in the vanilla, the flour mixture, and 1 1/3 cups of the reserved
burnt sugar syrup, reserving the remaining syrup for another use. In
another large bowl combine well the flour mixture and the fruit mixture and
divide the batter between 2 buttered and floured 10-inch springform pans.
Bake the cakes in the middle of a preheated 350F oven for 1 hour and 50
minutes to 2 hours, or until the cakes are set and a tester inserted in the
centers come out with some crumbs adhereing to it. (The centers of the cake
will be quite moist). Let the cakes cool in the pans on a rack, remove the
sides and the bottoms of the pans and wrap the cakes in foil or wax paper.
Let the cakes stand at room temperature for 1 week.
Roll out half the almond paste between sheets of plastic wrap to form a
10-inch round and remove the top sheet of plastic wrap. Fit the almond
paste layer over one cake, trimming the edge if necessary, and remove the
other sheet of plastic wrap. Roll out and fit the remaining almond paste
onto the remaining cake in the same manner.
Make the icing: In a bowl with an electric mixer beat 4 cups of the
confectioners’ sugar, the egg whites, and the lemon juice for 4 to 6
minutes, or until the mixture holds soft peaks. Beat in the remaining 3
cups confectioners’ sugar and beat the icing until it holds stiff peaks.
Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip,
spread the remaining icing on the tops and sides of the cakes with a long
metal spatula, and pipe the icing in the pastry bag decoratively onto the
cakes. Arrange the dragees on the cakes. Makes 2 black cakes.
REC.FOOD.RECIPES ARCHIVES
/CAKES
TAKES ABOUT 3 WEEKS!
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings