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Butter an 8 in (20 cm) pan with a removable bottom and line the bottom of the pan with buttered parchment paper. Line the sides of pan with a buttered strip of parchment paper 2 in. above the pan.
Whip butter until fluffy and ADD eggs, one at a time, beating well after each addition. Add brandy, juice and orange zest, lemon zest and mix. Fold in ground almonds, chopped nuts, dried fruit and candied fruit.
In a separate bowl combine flour, salt, baking powder and fold into cake preparation.
Transfer preparation to the prepared pan and place pan on a cookie sheet. Bake in preheated oven to 325ºF (160ºC) for 1 hour. Reduce oven temperature to 300ºF (150ºC) and continue baking for 1 ½ hours more or until a tester or a skewer comes out with a few crumbs.
Remove the cake from the oven and cool completely on a rack.
Make holes with a skewer on the top surface of the cake. Brush brandy and wrap cake in plastic film and aluminum foil. Place cake in a plastic bag and keep in the refrigerator. Brush cake with brandy once or twice a week until Christmas. This cake can be refrigerated for several weeks and can be frozen.
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