Ingredients
1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
2 oz brandy
2 cups chopped almonds
3 eggs
1 cup flour
1/2 teaspoon cinnamon
dash of salt
2 cups raisins
Directions
Cream sugar and butter, add eggs, and mix well.
Add all dry ingredients slowly, stirring thoroughly after each addition.
Mix in the brandy, nuts and raisins.
Bake in a well-greased 9-inch tube pan for 1 hour in a moderate oven (350 degrees F).
Note: Flour nuts and raisins before mixing for easy distribution through cake. Cake will keep indefinitely in a tightly closed tin if a little brandy is added from time to time.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |