2 cups of wheat flour
1/2 spoonful of active dry yeast
1/2 spoonful of ground cinnamon
1/2 spoonful of ground cloves
2 cups of black currant passa without seeds
1/3 cup of candied orange peel
1/4 cup of dried damson fruit
1/4 cup of chopped nuts
1/4 cup of grated almonds
1 3/4 cups of unsalted butter at room temperature
1 1/4 cups of confectioner's sugar
Rinds and juice of 1 lime
4 eggs
1 cup of brandy
1 cup of confectioner's sugar for decoration
2 tablespoons of milk
2 cups of wheat flour
1/2 spoonful of active dry yeast
1/2 spoonful of ground cinnamon
1/2 spoonful of ground cloves
2 cups of black currant passa without seeds
1/3 cup of candied orange peel
1/4 cup of dried damson fruit
1/4 cup of chopped nuts
1/4 cup of grated almonds
1 3/4 cups of unsalted butter at room temperature
1 1/4 cups of confectioner's sugar
Rinds and juice of 1 lime
4 eggs
1 cup of brandy
1 cup of confectioner's sugar for decoration
2 tablespoons of milk
In a bowl, sift together the flour, yeast, and spices
Add the dried fruits and set aside
Beat the butter with the confectioner's sugar and lime rind for five minutes
Add the eggs without stopping to beat
Mix in the flour mixture and lime juice
In an 11x28 cm English-style cake pan greased with butter, place the batter and bake at moderate heat (150 oC) for one hour and 30 minutes or until golden brown
Let cool and remove from pan
Wrap the cake in a cloth soaked in brandy and wrap in aluminum foil
Refrigerate for up to four weeks
When serving, mix well the confectioner's sugar with milk and decorate the cake.
