| |
|
| |
|
What You Need:
(To make one 10-inch loaf cake)
|
|
|
|
1 tablespoon butter, softened
¼ cup fine dry white bread crumbs
¾ cup seedless raisins
¾ cup dried currants
¼ cup dark rum
½ pound (2 sticks) unsalted butter, softened
1¼ cups sugar
7 egg yolks
1¾ cups all-purpose flour
1½ teaspoons double-acting baking powder
¾ cup blanched almonds, pulverized in an electric blender or with a nut grinder or mortar and pestle
1 teaspoon finely grated lemon peel
7 egg whites
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Coat the bottom and sides of a 5-by-10-by-2½-inch loaf pan with 1 tablespoon of soft butter. Add the bread crumbs and tip the pan from side to side to spread the crumbs evenly on the buttered surfaces. Invert the pan and tap it gently on a table to remove any excess crumbs. Set aside. Combine the raisins and currants with the rum in a small bowl, and let them soak for at least 20 minutes.
|
2. Preheat the oven to 350°. In a large bowl, cream the unsalted butter and sugar together by mashing and beating them against the sides of the bowl with a large spoon until light and fluffy. Then beat in the egg yolks, one at a time, and continue beating for 10 minutes.
|
3. Combine the flour and the baking powder, and beat them into the sugar and egg mixture, ¼ cup at a time. When all the flour has been absorbed, stir in the raisins and currants with the rum, and the almonds and lemon peel. In a large bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they form stiff peaks on the beater when it is lifted out of the bowl. Fold gently but thoroughly into the batter.
|
|
4. Pour the batter into the prepared loaf pan, smooth the top with a spatula, and bake in the middle of the oven for 1½ hours, or until the top is light brown and a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 4 or 5 minutes, then run a sharp knife around the inside edges of the pan and turn it out on a rack to cool completely.
|
|
|
|
|
|
|
