1 1/2 c Butter
1 3/4 c Brown sugar; packed
6 Eggs; lightly beaten
1 1/2 ts Baking powder
1 1/4 ts Ground cinnamon
1 c Sultanas (light raisins)
1/2 c Candied fruit
1 lb Currants
1 c Ground almonds
3 Rolls (7-oz) almond paste
1/2 c Simple syrup (see note)
1/4 c Rum
From: Larry Hawley hawley@solstice.jpl.nasa.gov
Date: 23 Mar 1994 17:18:25 -0500
The following cake recipe is attributed to the chef at the Bel-Air hotel in
Beverly Hills, CA. The recipe appeared in the food section of the L.A.
Times. My wife, Veleda, makes this for Thanksgiving and Christmas feasts.
Cream together butter and sugar until light and fluffy. Beat in eggs a
little at a time. in a separate bowl combine flour, baking powder,
cinnamon and nutmeg.
Fold flour mixture into creamed mixture. Stir in sultanas, candied fruit,
currants and almonds. Pour half of batter into greased and paper-lined 9
inch tube pan. Roll out one tube of almond paste into a circle to fit over
batter in pan, cutting a hole from the middle to fit over center of tube
pan. Cover with remaining cake batter. Bake at 300F 2-1/2 to 3 hours or
until cake no longer sticks to wooden pick when pierced.
Turn out and cool on wire rack. Remove paper. Place on serving platter.
Combine simple syrup and rum, brush over entire surface of cake. Roll out
remaining almond paste** into circle large enough to drape over entire
cake. Trim center opening and at bottom of cake. Decorate with chocolate
and colored piping gel, if desired.
NOTE: Simple syrup can be purchased at candy or bakery supply stores and in
some gourmet food stores. To make, simply bring 1/2 cup sugar and 1/2 cup
water to rolling boil. Continue boiling about five minutes or until thin
syrup is formed. Cool.
** Also known as marzipan, be sure to let paste soften at room tempera-
ture for easy rolling. With paste trimmed from bottom and center you may
mix with food coloring and cut into decorative pieces. At Christmas we use
green and red colors to make leaf and flower decorations.
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Yields
12 Servings