Golden and Dark Raisins
Candied Orange and Lemon
Candied Ginger, chopped
Unsalted Butter, softened
Eggs, at room temperature
Zest of One Orange
Butter deep 8x3" layer cake pan. Line bottom and sides with buttered
waxed paper, allowing paper to extend about 1/2" above rim of pan.
Preheat oven to 300. In a small bowl, combine flour and salt. Set
In a medium bowl, combine raisins, candied peel, and candied ginger.
Toss with 1/4 cup of the four mixture until all fruit is coated. Set
aside. In large mixer bowl, beat butter at medium speed of electric
mixer until creamy. Gradually add sugar, beating until light and
Beat in eggs, one at a time, alternately with half of the ground
almonds, beating well after each addition. Gradually stir in
remaining ground almonds and flour mixture. Fold in fruit and orange
zest. Pour into pan, smoothing top. If desired, decorate with whole
Bake at 300 for 1 3/4 to 2 hours until skewer inserted in center
comes out clean. Cool in pan set on rack for 30 minutes. Gently
loosen waxed paper from sides of pan with a knife. Remove cake from
pan. Peel off waxed paper. Cool cake on rack. Wrap cooled cake in
brandy-soaked cheesecloth, then in foil. Refrigerate at least
overnight before slicing.