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1
Soak the raisins and currants overnight in water in a small bowl.
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2
Combine the orange peel, lemon peel, citron and cherries in a medium-size bowl; sprinkle with brandy and marinate overnight.
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3
Beat the butter, three-quarters of a cup of the sugar, egg yolks and lemon juice at high speed in electric mixer until the mixture is light and fluffy, about five minutes.
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4
Sift the flour, mace and nutmeg on wax paper.
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5
Stir into the batter alternately with the Sherry, blending well.
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6
Drain the raisins and currants.
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7
Add them to the batter with the candied fruits and brandy, mixing well.
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8
Beat the egg whites until they are foamy.
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9
Beat in the remaining one-quarter cup of sugar slowly until stiff peaks form.
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10
Fold into the batter.
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11
Grease two 8 1/2-by-4 1/2-by-2 1/2-inch pans.
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12
Spoon the batter into the pans.
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13
Place a large pan filled halfway up with boiling water on the lowest oven rack.
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14
Place the cakes on the middle oven rack.
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15
Bake at 350 degrees for 20 minutes; reduce heat to 325 degrees and bake 55 minutes longer or until the cake centers spring back when lightly touched.
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16
Cool the cakes on wire racks for 15 minutes.
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17
Remove from pans.
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18
Wrap the cooled cakes in Sherry- or brandy-soaked cheesecloth.
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19
Place in tightly covered containers or wrap in heavy-duty aluminum foil.
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20
Check the cheesecloth occasionally.
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21
If it dries out, add more Sherry or brandy.
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22
Garnish the cakes with candied cherries, if desired.
