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 Scottish - Handfasting Cake (Scotland)
adapted from Kitchen Witch's Cookbook
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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25
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Time to Make
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0:00
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