For cake batter
1/2 cup butter
1 cup sugar
8 egg yolks
1 tablespoon chopped dates
1 tablespoon candied lemon
1 tablespoon orange-peel
1 tablespoon figs
1 tablespoon raisins
1 tablespoon chopped almonds
1/2 cup grated chocolate
1 cup flour
2 egg whites, stiffly beaten

For icing
Juice of 1 bitter orange
1/2 cup confectioner's sugar

Cream 1/2 cup butter with 1 cup sugar, adding gradually 8 egg yolks, 1 tablespoon each of chopped dates, candied lemon and orange-peel, figs, raisins and chopped almonds.

Finally fold in 1/2 cup grated chocolate, 1 cup flour and the stiffly beaten whites of 6 eggs.

Bake in a round, greased mould and when cold cover with icing, the juice of 1 bitter orange and 1/2 cup confectioner's sugar stirred until stiff.

This recipe in this entry was taken from "Cosmopolitan Cookery, 440 Recipes from 35 Countries" by Lilla Deele (Boston: Ralph T.Hale & Company, 1945). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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