Rich cake

Yield: 24 Servings

Measure Ingredient
1 pounds Currants
½ pounds Blanched almonds
2 tablespoons Orange flower water (find in gourmet shops)
2 tablespoons Dry sherry (for almonds)
3 Egg yolks
4 Whole eggs
3 cups Powdered sugar (3/4 lb)
1½ pounds Butter; room temperature
1 pinch Each: mach; cinnamon, cloves, nutmeg & ginger
¼ cup Dry sherry
¼ cup Brandy
1 pounds All-purpose flour
1 cup Candied orange & lemon peel; diced to your liking

The name of this recipe is correct. This is a wonderful cake and it is certainly rich, both in flavor and in cost. I first tasted it at Colonial Williamsburg, where the cooks actually work in the kitchen of the old Governor's Palace. They use only those pieces of equipment that were typical of the area in the late 1700s and cookbooks that barely explain the dish. You must go there and watch their efforts. You might even get a slice of this cake!

I have cut the recipe down just a bit. The original writer of the recipe, Mrs. Hannah Glasse, specified 4 pounds of flour, 6 pounds of butter, and so on. You could feed an entire elementary school with her recipe.

Soak the currants in hot water for 15 minutes. Drain well.

Grind the almonds along with the orange flower water and the 2 tablespoons of sherry in a medium-size food processor until fine. Set aside.

Beat the 3 yolks and the 4 whole eggs together.

Cream the sugar and butter together. Stir in the almonds and add the eggs. Beat until white and thick and then add the spices, the ¼ cup sherry, and brandy. Stir in the flour. Finally, mix in the soaked and drained currants along with the citrus peel.

Bake in two 10-inch round turban cake molds or two 12-inch ring molds.

Grease them well or spray with Pam.

Bake in a preheated 350ø oven for 70 minutes, or until a table knife stuck into the middle of the cake comes out clean.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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