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1
Preheat oven to 350 degrees.
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2
Soak raisins and currants in water in small bowl overnight.
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3
Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
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4
Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
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5
Beat egg whites in medium-size bowl with electric mixer until foamy white.
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6
Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
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7
Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
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8
Sift flour, mace and nutmeg onto wax paper.
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9
Stir into batter alternately with sherry, blending well.
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10
Drain raisins and currants.
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11
Add to batter with candied fruits and brandy, mixing well.
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12
Fold in reserved meringue until no streaks of white remain.
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13
Pour batter into pans.
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14
Place in a roasting pan on lowest rack of oven.
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15
Fill halfway with boiling water.
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16
Place cakes on middle rack of oven.
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17
Bake for 20 minutes.
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18
Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip.
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19
Cool cakes in pans on wire racks 15 minutes.
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20
Remove from pans; cool completely.
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21
To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer.
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22
Pour more sherry or brandy over cake when cheesecloth dries out.
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23
Garnish with candied cherries, if you wish.
