Fruit Pound Cake from The Christmas Cook: Three Centuries of American Yuletide Sweets by William Woy
I think Mrs. Bryan called this Fruit Pound Cake because, like pound cake, it was one of the recipes she used for making pyramids of cakes, a subject that I take up in chapter 8 under table centerpi...
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Ingredients
- 1 cup candied citron
- 1½ cups currants
- 1½ cups white raisins
- 2 cups peach brandy, or 1 cup brandy and 1 cup amaretto
- ½ pound (2 sticks) unsalted butter
- 2 cups superfine sugar
- 6 eggs
- ¼ cup white wine
- 2 tablespoons rosewater
- 1 tablespoon grated nutmeg
- 1½ teaspoons ground mace
- 1½ teaspoons ground cinnamon
- 1¾ cups all-purpose flour
- 2 cups sliced blanched almonds
- Brandy
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