By December 1, 2012Published:
- Yield: 1 cake
- 1 1/2 cups butter unsalted, softened
- 1 1/2 cups sugar
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure lemon extract
- 7 eggs separated
- 3 1/2 cups all-purpose flour divided
- 1 1/2 pounds candied pineapple diced yellow, green and red
- 1 pound candied cherries red and green
- 1/2 pound golden raisins
- 1/4 pound candied citron diced
- 3 cups pecan halves
- 1 cup walnuts coarsely chopped
- additional candied fruits and nuts for garnish
- 1/2 cup brandy plus more for soaking, divided
- Preheat the oven to 250 degrees. Heavily grease and flour a 10-inch tube pan that has been lined with parchment paper. Set aside.
- In the bowl of an electric mixer, beat the butter until creamy at medium speed. Gradually add the sugar, beating well. Stir in the vanilla and lemon extracts. Beat the egg yolks and alternately add the yolks to the butter mixture with 3 cups of the flour. Mix at low speed after each addition until well blended.
- Combine the candied pineapple, candied cherries, raisins, citron, pecans and walnuts with the remaining flour. Toss gently to coat well. Stir into the batter.
- In a separate bowl, beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the batter. Spoon the batter into the prepared pan. Arrange additional candied fruit and nuts on top of the batter. Cover the pan with a 10-inch piece of brown paper or parchment paper that has been lightly greased. Place the greased side down.
- Bake for 4 hours or until a wooden pick inserted in the center comes out clean. Take off the paper cover and slowly pour 1/4 cup of the brandy evenly over the cake. Cool completely on a wire rack. Loosen the cake from the pan and invert onto a plate. Remove the parchment paper and invert again onto a wire rack. Wrap the cake in a piece of cheesecloth soaked with the remaining brandy. Store in an airtight container in a cool place. Pour a small amount of brandy evenly over the cake each week for at least a month.