one 10-inch cake

How to Make It

Step 1

Combine first 9 ingredients; stir well. Let stand overnight.

Step 2

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in lemon juice.

Step 3

Combine flour, mace, and nutmeg; add to creamed mixture alternately with sherry, beginning and ending with flour mixture. Mix well after each addition. Stir in reserved fruit mixture.

Step 4

Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Step 5

Spoon batter into a wellgreased and floured 10-inch tube pan. Place a large pan of boiling water on lower oven rack. Bake cake at 350° for 20 minutes; reduce temperature to 325°, and bake an additional 1 hour and 40 minutes or until cake tests done.

Step 6

Cool cake completely in pan. Remove from pan, and garnish with candied red cherries and angelica, if desired.

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