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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A somewhat tedious cake to make,but I like it. Ingredients:
cake |
3 cups flour,sifted |
3 teaspoons baking powder |
1 cup butter |
2 cups sugar |
5 farm fresh eggs,separated |
1 cup milk |
1 teaspoon vanilla |
1 cup currants |
1 cup raisins |
2 tablespoons flour |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
1/2 teaspoon cloves |
1 teaspoon cocoa |
filling |
1/4 cup cornstarch |
1 cup sugar |
2 cups orange juice,strained |
juice of 1 lemon |
grated rind of 1 orange |
1/2 cup raisins |
1 package coconut,flaked |
2 tablespoons butter |
glaze |
3 cups confectioners' sugar |
2 tablespoons lemon juice |
2 tablespoons-plus 1 teaspoon water |
few drops of cooking oil |
Directions:
1. Cake:
2. Divide the flour into two portions and sift baking powder with one.
3. Cream the butter and sugar until lilght.
4. Beat egg yolks well and mix in.
5. Add the flour and milk alternately,beginning with plain flour and ending with flour and baking powder mixture.
6. Add vanilla, and finally fold in the egg whites which have been beaten until soft peaks form.
7. Prepare (2) 9 round cake pans by lining them with greased waxed paper and dusting them with flour.
8. Pour 2/3 of the batter into one pan.
9. Mix currants and raisins in the 2 tablespoons of flour,mixed with the spices and cocoa.
10. Mix into remaining batter.
11. Pour into the second pan.
12. Bake in a hot oven,at 375 degrees for about 50 minutes or until cakes are golden and spring back when touched.
13. Remove from oven and let stand 5 minutes,then turn from pans onto cooling racks.Cool
14. Filling:
15. Mix the cornstarch and sugar in saucepan.
16. Add juices,rind and raisins and cook,stirring constantly,for about 7 minutes,or until mixture thickens.
17. Remove from heat and add coconut and butter,Cool.
18. Glaze:
19. Mix the ingredients thoroughly,add a bit more water if need be.
20. To assemble the cake:
21. Split each layer in half,using a very thin ,sharp knife.
22. Place a fruit spice layer,cut side up,on a plate.
23. Spread with 1/3 of the filling.
24. Top with a plain layer,cut side down,more filling, and then another fruit spice layer,cut side up.
25. Spread with remaining fillling and top with the last plain cake layer,cut side down.
26. Drop spoonful of glaze over the top of the cake,letting it run unevenly down the sides.Let it dry.Then repeat until all glaze is used.
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