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| What You Need: |
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1 tablespoon plus ½ pound butter, softened
2 tablespoons plus 2½ cups all purpose flour
1 cup sugar
5 eggs
¾ cup dried currants
¾ cup seedless raisins
¾ cup coarsely chopped mixed candied fruit peel
8 candied cherries, cut in half
½ cup almonds, pulverized in a blender or with a nut grinder or mortar and pestle
2 tablespoons finely grated orange peel
A pinch of salt
1 teaspoon baking soda dissolved in 1 teaspoon milk
1/3 cup blanched almonds, split lengthwise into halves
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| How To Cook: |
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1. Preheat the oven to 300°F.Using a pastry brush, coat the bottom and sides of an 8-by-3-inch spring form cake pan with 1 tablespoon of the softened butter.
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2. Sprinkle in 2 tablespoons of the flour, tipping the pan to spread the flour evenly. Invert the pan, and rap it sharply to remove the excess.
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3. In a large mixing bowl, cream the remaining ½ pound of butter and the sugar together by mashing and beating them against the sides of the bowl with a spoon until they are light and fluffy.
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4. Beat in one of the eggs, then ½ cup of flour and so on alternately until all the eggs and the 2½ cups of flour have been added. Beat in the currants, raisins, candied peel, and cherries, pulverized almonds, grated peel and salt, and continue beating until well combined.
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5. Stir in the dissolved soda, pour the batter into the pan, and arrange the split almonds on top in concentric circles. Bake in the middle of the oven for 1½ hours, or until a cake tester inserted in the center comes out clean.
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6. Let the cake cool in the pan for 4 or 5 minutes, and then cool it thoroughly on a rack before serving.
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To Make: one 8-inch round cake
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