1 1/2 cups of white raisins
1 1/2 cups of black raisins
1 1/2 cups of almonds, peeled and coarsely chopped
zest from 2 lemons, grated
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of nutmeg
1 cup of unsalted butter at room temperature
1 1/2 cups of all-purpose flour
6 large eggs, beaten
3 cups of confectioners' sugar, sifted
1 cup of milk
1/4 cup of brandy or rum (optional)
For the glaze:
3 cups of confectioners' sugar, sifted
2 egg whites
1/2 teaspoon of lemon juice
Pinch of salt
1 1/2 cups of white raisins
1 1/2 cups of black raisins
1 1/2 cups of almonds, peeled and coarsely chopped
zest from 2 lemons, grated
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of nutmeg
1 cup of unsalted butter at room temperature
1 1/2 cups of all-purpose flour
6 large eggs, beaten
3 cups of confectioners' sugar, sifted
1 cup of milk
1/4 cup of brandy or rum (optional)
For the glaze:
3 cups of confectioners' sugar, sifted
2 egg whites
1/2 teaspoon of lemon juice
Pinch of salt
Mix the fruits with the lemon zest and spices. Reserve
Beat the butter and almonds until a creamy mixture forms
Add the eggs and mix well
Alternate adding the flour, milk, and fruit, ending with the brandy or rum (optional)
Mix well and pour into a 25 cm round cake pan, lined with 3 sheets of parchment paper, and bake in a preheated oven at 200°C for 10 minutes
Then reduce the heat to 170°C and bake for 2 hours and 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean
Let the cake cool
For the glaze: Combine all ingredients in a bowl and beat with an electric mixer until smooth and forms soft peaks
Spread on both sides of the cake and top with decorations made from confectioners' sugar, such as designs or small porcelain bibelots
Serve within 24 hours
Note: This cake, without the glaze, can be stored in a sealed tin for months.
