2 lbs black currants
1 lb raisin
1 lb candied cherries, chopped
1 lb candied
pineapple,chopped
1/2 cup brandy
Mix together and leave, covered for 24 hours.
2 cups unsalted butter
1 cup sugar
1 1/4 cups brown sugar
Whip together those 3 ingredients with Mixmaster at speed 8.
Add 12 eggs, one at a time, at speed 10.
Sift together 4 cups of self-raising flour ( or 4 cups of regular
flour plus 1 1/2 tbsp of baking powder), then add gradually to
eggs, at speed 3 until well mixed.
Place a pan containing hot water at bottom of oven.
Preheat oven at 200 F.
1/4 cup flour
4 lbs walnuts (before
shelling)
2 lbs filberts (before shelling)
Add flour to fruit. Shell walnuts and filberts, then mix well to
the whole, with your own hands. No other tool would do it well
enough.
Butter 3 bread containers 9" x 5" x 3", line with wax paper, then
butter the paper. Fill with mix.
Bake cakes for 4 hours at 200 F.
Raise temperature to 300 F and bake for 45 minutes longer.
Remove cakes from oven and pour over each one a half glass of
brandy.
Let cool in pan for 1/2 hour, then unmould over grates until they
reach room temperature.
Wrap each cake in brandy soaked cloth, then in aluminum foil.
Each couple of weeks moisten with more brandy.
Serve after 1 to 3 months.
1/2 cup ground almonds
1/2 cup icing
sugar
With Mixmaster at speed 5 add :
1 egg yolk
and whip until smooth.
Gradually add, at same speed:
1/4 butter at room temperature
1/4 cup brandy or
rhum
1 egg yolk
Spread over cake.
Cover additionally with this
3/4 cup sifted icing sugar
2 tbsp hot milk
1/2 tsp almond extract
Whip until smooth, then spread over cake and almond icing.