1 1/2 cups of butter or margarine
2 cups of sugar
6 eggs, separated (the whites from the yolks)
3/4 cup of milk
4 tablespoons of brandy
1 tablespoon of vanilla
3 1/2 cups of all-purpose flour
2 cups of clear raisins
1 cup of chopped candied orange peel
1/2 cup of finely chopped hazelnuts or almonds
1/2 teaspoon of baking powder
confectioner's sugar for dusting (optional)
1 1/2 cups of butter or margarine
2 cups of sugar
6 eggs, separated (the whites from the yolks)
3/4 cup of milk
4 tablespoons of brandy
1 tablespoon of vanilla
3 1/2 cups of all-purpose flour
2 cups of clear raisins
1 cup of chopped candied orange peel
1/2 cup of finely chopped hazelnuts or almonds
1/2 teaspoon of baking powder
confectioner's sugar for dusting (optional)
Beat the butter or margarine until it becomes light and creamy
Gradually add the sugar and beat until smooth
Beat the egg yolks lightly and add to the butter mixture
In a separate bowl, mix together the milk, brandy, and vanilla, then add to the batter
In another bowl, combine the flour with the raisins, candied orange peel, hazelnuts or almonds, and add to the batter
Beat the egg whites until stiff peaks form, then gently fold into the batter
Pour into a decorated cake pan (with a hole in the center) of 24 cm diameter and two smaller ones with holes in the center of 12 cm diameter
Bake in a slow oven (140°C) for about 2 hours or until a toothpick inserted comes out clean
Let cool, then unmold
If desired, dust with confectioner's sugar
Note: The smaller cake pans can be replaced by other small ones or one small tin of condensed milk
Gift wrapping for a present: arrange one or more cakes in a wicker basket or straw, lined with green and red paper
Add decorations like bows, where they will hold Christmas balls
You can cover the larger cake with confectioner's sugar and decorate it with cherries
Wrap in a larger basket, lined with a doily.
