380g of crystallized pineapple, finely chopped
380g of golden raisins
250g of crystallized cherries, cut in half
500g of dark currants, seedless
300g of orange peel, crystallized and finely chopped
60g of crystallized citron, finely chopped
1/2 cup of brandy
120g of almond flour, finely ground
120g of chopped nuts
1/2 cup of all-purpose flour, sifted
125g of butter
1 cup of confectioner's sugar
5 eggs
1 tablespoon of milk
1 1/2 cups of all-purpose flour
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of ground cloves
Glaze:
1/2 cup of confectioner's sugar, finely sifted
1/2 cup of brandy
2 egg yolks
60g of softened butter
1/4 cup of brandy
380g of crystallized pineapple, finely chopped
380g of golden raisins
250g of crystallized cherries, cut in half
500g of dark currants, seedless
300g of orange peel, crystallized and finely chopped
60g of crystallized citron, finely chopped
1/2 cup of brandy
120g of almond flour, finely ground
120g of chopped nuts
1/2 cup of all-purpose flour, sifted
125g of butter
1 cup of confectioner's sugar
5 eggs
1 tablespoon of milk
1 1/2 cups of all-purpose flour
1/2 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of ground cloves
Glaze:
1/2 cup of confectioner's sugar, finely sifted
1/2 cup of brandy
2 egg yolks
60g of softened butter
1/4 cup of brandy
Mix all crystallized fruits together and place in a bowl
Pour the brandy over the top and let it rest for one day to the next
Add the nuts, almonds, and flour
Beat the butter or margarine until light and fluffy, then add the two sugars and beat well
Add the eggs, one at a time, beating well after each addition
Add the milk
Sift together the flour, cinnamon, baking powder, and ground cloves
Add to the mixture gradually, mixing well
Place on top of the fruit and nuts and mix with the hands
Shape into two loaf pans, 22cm x 12cm, greased, lined with parchment paper, and greased again
Press the dough firmly
Bake in a slow oven for about three hours or until a toothpick comes out clean
Let the cake rest in the pan for 30 minutes
Remove from pans and peel off parchment paper
Wrap the cakes tightly in cheesecloth soaked in brandy
Store in an airtight container for about three weeks, occasionally brushing with brandy
To serve, cover with the glaze made as follows: mix the almonds and confectioner's sugar together
Add 1 egg yolk and beat well
Gradually add the softened butter and brandy, beating well after each addition
Mix well
Spread over the cake and let it dry
Finally, sprinkle with confectioner's sugar, mixed with a little water
