LaVarenne » COOKING WITH GRANDMA CHRONICLES PART 5

Ingredients

• 3 cups/330 g flour
• 3 cups/450 g raisins
• 3 cups/550 g dried currants
• ½ cup/125 g chopped, candied orange peel
• ½ cup/125 g chopped, candied citron peel
• ½ teaspoon salt
• ½ teaspoon grated nutmeg
• ½ teaspoon ground allspice
• ¾ cup/330 g butter
• 1 ½ cups/330 g sugar
• 6 eggs, at room temperature
• ½ cup/75g slivered almonds
• 3 tablespoons Cognac