Ingredients:
1 pound butter, softened
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark-brown sugar
1 cup shelled almonds, pulverized
4 eggs
2 cups candied fruit peel
3 cups white raisins
1 1/2 cups chopped dates
1/2 cup candied cherries, cut in half
2 tsp lemon rind
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ground cloves
1/4 cup rum or brandy
marzipan for decoration (optional)
Preparation:
- Preheat oven to 135°C (275 F). Butter and line cake tin with baking paper.
- Combine the fruit peel, raisins, dates, and cherries. Dust fruits and nuts with 1/2 cup and set aside.
- Mix remaining flower with baking powder, spices and salt.
- In a large bowl beat together butter and sugar. Add the almonds and lemon rind, then beat in the eggs one at a time. Add the flour and baking powder mixture, then beat the fruit mixture into the batter.
Add rum. - Pour mixture into prepared pan. Bake for 2 hours or until tested done. Allow cake to cool in tin on a wire rack.
- Cooled cake can be dressed with a layer of marzipan laid over top as an icing.
