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Scottish   -   Handfasting Cake (Scotland)   adapted from Kitchen Witch's Cookbook

  • 1 1/2 Cups Currants
  • 1 1/2 Cups White Raisins
  • 4 Cups Flour
  • 2 1/2 Cups Butter
  • 2 Cups Sugar
  • 1/2 Cup Drambuie Liqueur
  • 12 Medium Eggs
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1 Cup Almonds -- ground
  • 1 Tablespoon Lemon Rind -- powdered
  • 1 Cup Almonds -- slivered
  • 5 Cups Marzipan
  • Icing -- any kind
Directions Preheat oven to 325 degrees. grease and line 2 or 3 spring form pans with waxed paper. Mix the currants, raisins and 1/4 cup flour in medium sized bowl. Beat the butter, sugar, and liqueur, then add eggs one at a time. combine flour, baking powder,cinnamon and nutmeg, in another bowl. Mix the flour into the egg mixture on low speed. Then beat on high for 2 minutes scraping the bowl constantly. Fold in the raisin mixture, ground almonds and powdered lemon rind. Pour into the pans. Sprinkle with slivered almonds, bake until done about 1 1/2 to 2 hours. Cool. Spread each cake with marzipan and stack cakes on top of each other. Frost.
Magical Attributes: Love, joy, fidelity, patience, blessing
Celebrations: Weddings, vow renewals, engagements.
Serves 25
Time to Make 0:00

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