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1
Make a liner for a 10-inch tube pan by drawing a circle with an 18-inch diameter on a piece of brown paper.
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2
Cut out circle; set pan in center, and draw around base of pan and inside tube.
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3
Fold circle into eighths, having the drawn lines on the outside.
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4
Cut off tip end of circle along inside drawn line.
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5
Unfold paper; cut along folds to the outside drawn line.
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6
From another piece of brown paper, cut another circle with a 10-inch diameter; grease and set aside.
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7
Place the 18-inch liner in pan; grease and set aside.
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8
Cream butter and sugar at medium speed of an electric mixer until light and fluffy.
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9
Stir in flavorings.
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10
Beat egg yolks.
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11
Alternately add egg yolks and 3 cups flour to creamed mixture.
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12
Combine candied fruit, raisins, and nuts.
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13
Dredge with 1/2 cup flour.
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14
Stir to coat well.
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15
Stir mixture into batter.
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16
Beat egg whites until stiff; fold into batter.
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17
Spoon batter into prepared pan.
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18
Arrange additional fruit and nuts on top, if desired.
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19
Cover pan with greased 10-inch brown paper circle, placing greased side down.
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20
Bake at 250 degrees F. for 4 hours or until cake tests done.
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21
Remove from oven.
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22
Take off paper cover, and slowly pour 1/4 cup brandy evenly over cake; let cool completely on a wire rack.
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23
Remove cake from pan; peel paper liner from cake.
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24
Wrap cake in brandy soaked cheesecloth.
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25
Store in an airtight container in a cool place 3 weeks.
