 |
Beat the butter until creamy and gradually add the sugar. Continue beating until smooth.
In
a separate bowl, lightly whisk the egg yolks and add to the butter and sugar, beating until
blended.
Using two additional bowls, combine the flour and salt in one and the milk, vanilla, and brandy
in the other. Note: the brandy may be omitted by substituting 1 to 1 1/2 teaspoons of brandy
extract.
Add a small quantity of the flour and salt mixture to the butter and sugar mixture and beat,
then add a small quantity of the milk, vanilla, and brandy mixture and continue beating. Alternating
between the two, continue adding the flour and milk mixtures to the butter and sugar until all of
the ingredients are incorporated.
Stir in the raisins, apricots, walnuts, and the cooled candied orange peel and syrup.
In
a separate, clean bowl, beat the egg whites with the cream of tartar until stiff peaks are
formed.
Gently fold the beaten egg whites into the batter until blended, but do not over mix.
Pour
the batter into two greased and floured pans and bake at 275° F for 2 hours. Test for doneness
by inserting a toothpick into the cake. If the toothpick comes out clean, the cake is
done.
Cool thoroughly and remove from the pans.
|
|
3 |
|
