100 g of white raisins
100 g of dark raisins
1 cup of Port wine
2 1/4 cups (ch) of butter
2 1/4 cups (ch) of sugar
1/2 kg of wheat flour sifted
6 eggs
200 g of chopped nuts
200 g of candied fruit in cubes
1 cup (requeijão) of milk
1 tablespoon of baking powder
Covering
1 package of glaze or confectioner's sugar
1 egg white beaten lightly
1 tablespoon of lemon juice
1/2 cup (ch) of water
100 g of white raisins
100 g of dark raisins
1 cup of Port wine
2 1/4 cups (ch) of butter
2 1/4 cups (ch) of sugar
1/2 kg of wheat flour sifted
6 eggs
200 g of chopped nuts
200 g of candied fruit in cubes
1 cup (requeijão) of milk
1 tablespoon of baking powder
Covering
1 package of glaze or confectioner's sugar
1 egg white beaten lightly
1 tablespoon of lemon juice
1/2 cup (ch) of water
Soak the raisins in Port wine
Beat the butter with sugar until creamy
Add eggs one at a time, beating well after each addition. Reserve
Dust the nuts and fruit with flour, removing excess. Reserve
Dissolve baking powder in milk
Alternate adding milk and flour to the mixture
Add fruit and nuts, mixing gently
Add drained raisins
Mix and pour into a greased and floured mold
Bake in a medium oven
Let cool
Covering: Mix glaze, egg white, and lemon juice
Add water gradually to achieve a thick paste
If needed, add more water
Cover the cake surface and decorate with nuts, cherries, and raisins.
