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“A very spicy, fragrant cake from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
4hrs 20mins
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275F and grease a 10" tube pan plus a loaf pan.
  2. Beat egg whites stiff.
  3. Cream sugar and butter; add egg yolks and beat.
  4. Fold in egg whites.
  5. Sift the dry ingredients together.
  6. Dredge the nuts and fruit with a little of the flour mixture.
  7. Add dry ingredients to batter; fold in nuts and fruits.
  8. Add brandy and blend thoroughly.
  9. Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.

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