4 cups of black currants, seedless
1 1/2 cup of citron, candied
1 cup of cherries, candied and halved
1 cup of pineapple, candied and diced
1 cup of walnuts, halves
1 cup of almonds, peeled and sliced
1 cup of orange peel, candied and diced
flour
6 eggs, separated
1 1/2 teaspoons of cinnamon
1 1/2 teaspoons of ground cloves
1 teaspoon of nutmeg
1/2 teaspoon of baking soda
1 cup of butter or margarine
30g of dark or semi-dark chocolate, melted
1/4 cup of lemon juice
1/4 cup of orange juice
4 cups of black currants, seedless
1 1/2 cup of citron, candied
1 cup of cherries, candied and halved
1 cup of pineapple, candied and diced
1 cup of walnuts, halves
1 cup of almonds, peeled and sliced
1 cup of orange peel, candied and diced
flour
6 eggs, separated
1 1/2 teaspoons of cinnamon
1 1/2 teaspoons of ground cloves
1 teaspoon of nutmeg
1/2 teaspoon of baking soda
1 cup of butter or margarine
30g of dark or semi-dark chocolate, melted
1/4 cup of lemon juice
1/4 cup of orange juice
Preheat the oven
Poke a hole in the center of a 25cm diameter cake pan or line an English muffin tin with parchment paper
In a large bowl, mix together the currants, citron, cherries, pineapple, walnuts, almonds, and orange peel
Add 1 cup of flour
Mix well
In another bowl, beat the egg whites until stiff, gradually adding 1/2 cup of sugar and beating well to form a stiff peak. Reserve
In a medium-sized bowl, combine 1 cup of flour, 1/2 cup of sugar, eggs, and remaining ingredients
Beat at low speed until everything is well mixed, scraping the sides of the bowl frequently
Beat at high speed for 5 minutes
Add to fruit mixture and mix well
Gently fold in the peak
Place in prepared pan and bake for about 2 hours or until a toothpick inserted comes out clean
Allow to cool completely in the pan
Remove from pan and remove parchment paper
