Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Raisins - minced

  2. 1 lb 454g / 16oz Prunes - pitted, minced

  3. 1 lb 454g / 16oz Currants - dried, minced

  4. 1 lb 454g / 16oz Cherries - glaced, minced

  5. 6 oz 170g Lemon peel - glaced, minced

  6. 6 oz 170g Orange peel - glaced, minced

  7. 3/4 Passover wine - (Manischewitz)

  8. 3/4 Rum - dark

  9. 2 lbs 908g / 32oz Sugar - dark brown

  10. 4 1/4 cups 265g / 9 1/3oz Flour - cake

  11. 4 teaspoons 20ml Baking powder

  12. 1/2 teaspoon 2 1/2ml Nutmeg - grated

  13. 1/2 teaspoon 2 1/2ml Cinnamon

  14. 2 cups 396g / 13oz Butter - sweet, softened

  15. 10 cups 1980g / 69oz Egg (large)

  16. 1 tablespoon 15ml Vanilla

  17. 1 1/2 cups 355ml Almond paste - if desired Icing

  18. 2 lbs 908g / 32oz Sugar - confectioners, sifted

  19. 6 Egg white - room temp (large)

  20. 2 tablespoons 30ml Lemon juice Drages - for decoration

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large bowl, mix all the fruits thoroughly with the wine and the rum; let the fruit macerate, covered, at room temperature for at least two weeks. In a heavy skillet combine one pound of the brown sugar and 1 cup water. Bring to a boil over moderate heat, stirring until the sugar is dissolved, and gently boil the syrup, swirling the skillet occasionally, for a few minutes, or until it is reduced to 1 3/4 cups. Let the syrup cool; reserve. Sift the flour, baking powder, cinnamon and nutmeg together into a bowl. In the large bowl of an electric mixer cream together the remaining brown sugar and the butter until it is fluffy; then beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, the flour mixture, and 1 1/3 cups of the burnt sugar syrup, reserving the remaining syrup for another use. In another large bowl, combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" Springform pans. Bake the cakes in the middle of a pr heated 350F oven for two hours, or until a toothpick inserted in the centers comes out with some crumbs adhering to it. (The centers of these cakes will be quite moist.) Let the cakes cool in the pans on a rack, remove the sides and bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for a week. Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. ICING: Using an electric mixer, beat 4 cups of the confectioners' sugar with the egg whites and lemon juice until the mixture will hold a soft peak. Beat in the remaining sugar, and beat the icing until it will hold a stiff peak. Transfer two cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the drages on the cakes. Makes two cakes.


Send feedback