This recipe is from McCall's Cooking School, Number 2, from 1975

2 cups chopped walnuts or pecans
1/2 cup maraschino cherries, quartered
2 cups light or dark raisins
1/2 cup brandy
3 1/2 cups sifted all-purpose flour
1 1/2 tsp baking powder
1 tsp nutmeg
1 1/2 cups butter or regular margarine, softened
2 cups sugar
1 tsp vanilla extract
7 eggs
1/2 cup brandy

In large bowl combine walnuts, cherries & raisins with 1/2 cup brandy. Allow to stand overnight at room temperature

Sift flour with baking powder and nutmeg

In a large bowl of electric mixer, beat butter/margarine, sugar and vanilla a medium speed until light and fluffy

Add eggs one at a time, beating well after each addition

Beat at medium speed for 4 minutes, occasionally scraping side of bowl. Batter will become thick and fluffy and lighter in color

At low speed, gradually beat in flour mixture until smooth

Add cherry/raisin/nut mixture to batter and mix well with wooden spoon

Heat oven to 350 F and grease pan of your choice and flour well. Bake for 1 hour 20 minutes in kuchen pan, 1 hour 15 minutes in bundt pan, 1 hour 10 minutes in tube pan. As an alternative, use 5 inch diameter by 2 inch high souffle dishes and bake for about 45 minutes

Cake is done when long skewer inserted into center comes out clean. Cool pan on wire rack for 20 minutes

Use small spatula to loosen cake around inside. Invert on wire rack and allow to cool completely

Soak cheesecloth in 1/2 cup brandy, stretch on large piece of heavy duty foil, place cake in center, and wrap with cheesecloth. Wrap foil tightly around cake. Store in refrigerator several days to several weeks

To serve, slice thinly and let warm to room temperature

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