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1
Grease very well and flour one 2-cup mold and three 5x31/4x2-inch loaf pans.
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2
Tap out any excess flour.
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3
Toss the raisins and the currants with 1/4 cup of the flour.
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4
Sift the remaining 2 cups of flour with the cinnamon, mace or nutmeg, baking powder and salt onto wax paper.
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5
Beat the butter or margarine and sugar until light and fluffy in a large bowl with an electric mixer at high speed.
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6
Add the eggs one at a time, beating just until well blended.
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7
Beat in the grated lemon and orange rinds.
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8
Add the flour, 1/3 at a time, beating just until smooth.
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9
Fold in the floured raisins and currents.
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10
Spoon the batter into the prepared pans, filling 2/3 full.
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11
arrange the whole almonds in a decorative pattern on top of the loaves.
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12
Bake in a preheated slow oven 325 F for 45 minutes for the loaf pans, or 1 hour, 15 minutes for the 2 cup mold, or until a skewer inserted comes out clean.
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13
Cool in the pans on the wire racks for 10 minutes.
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14
Loosen around edges with a long thin-bladed knife,then invert onto racks and cool completely.
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15
Wrap each cake tightly in heavy-duty aluminum foil.
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16
Store in an airtight container for up to 1 month, or label, date and freeze.
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17
Brush cakes with Crystal Glaze #230997 before giving.
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18
Decorate with additional almonds and angelica strips if you wish.
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19
Note: You can bake this batter in one 8-9-inch round or a square pan too.
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20
Grease very well.
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21
Line with brown paper.
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22
Bake in a preheated oven 350 F until the cake shrinks from the sides of the pan.
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23
Let cool for 15 minutes.
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24
Turn out of the pan onto a cake rack.
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25
Peel off the paper completely.
