Preparation Time: 30 minutes over 24 hours
Baking Time: 2 to 2 1/2 hours
Serving Size: 1/24 cake
Serves: 24
Fruits
1 lb. prunes
1 lb. raisins
1 lb. currants
2/3 oz. dried lemon peel
2/3 oz. dried orange peel
2/3 oz. dried lime peel
4 oz. preserved cherries
2 oz. chopped almonds
16 oz. cherry brandy
1/2 cup rum
1-2 tsp. Angosturar bitters*
2 tsp. brandy (optional)
Cake
3 1/2 cups all-purpose flour
3/4 cup SPLENDAr Granular
6 oz. light margarine (50% less fat & calories)
4 large eggs
1 tsp. lemon juice
2 tsp. fresh lime rind
2 tsp. natural vanilla extract
1/2 tsp. ground nutmeg
2 tsp. baking powder
1/2 bottle browning aid
1 bottle Stout beer
The day before baking cake, fruits must be combined and marinated overnight. Preheat oven to 250ø F.
Beat margarine with electric beater on high speed until smooth. Add eggs one at a time then add essence and lime rind. Mix until combined. Mix and sift dry ingredients (flour, baking powder, nutmeg and SPLENDAr Granular) and gradually add to creamed mixture. Mix in soaked fruit, browning aid and stout beer. Grease a 10-inch cake pan and line with waxed paper. Pour mixture into the cake pan and bake for 1 hour and 45 minutes at 250ø F Increase oven temperature to 350ø F and bake for another 20 minutes or until knife inserted comes out clean. Remove from oven. While cake is still warm, soak with small amount of cherry brandy and rum.
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