|
Makes 20 Servings
Preheat oven to 300° F. Grease and flour an 8-inch springform
pan.
In a medium bowl, stir together flour, baking powder, salt, allspice
and cinnamon. In a food processor with a knife blade attached, combine
1/3 cup almonds and 1/4 cup sugar. Process until almonds are finely
ground. In a medium bowl, mix ground-almond mixture, raisins, currants,
citron, orange peel and cherries.
In a large bowl with mixer at low speed, beat remaining 3/4 cup
of sugar and butter until well blended. Increase speed to medium-high
and beat 5 minutes, or until light and creamy. Add eggs, 1 at a
time, beating well after each addition. Beat in orange liqueur.
Reduce speed to low, beat in flour mixture until blended (batter
will be thick). Stir in fruit mixture. Spoon batter into prepared
pan, spreading evenly. Arrange remaining 1/3 cup almonds on top
of batter. Bake 2 hours to 2 hours 15 minutes, or until a cake tester
comes out clean. Cover pan loosely with foil after 1 hour to prevent
top from overbrowning.
Cool in pan on wire rack 20 minutes. With a small knife, loosen
cake from sides of pan; remove pan side. Cool completely on wire
rack. When cool, remove pan bottom and wrap cake in plastic wrap
and then in foil. Let stand overnight before serving.
Each Serving about 290 calories; 4 G Protein; 40 G Carbohydrate;
13 G Total Fat (6 G Saturated); 1 G Fiber; 67 mg Cholesterol; 180
mg. Sodium.
|
