|Glace cherries||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Butter||1 1⁄2 Cup (24 tbs)|
|Sultana raisins||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Currants||1 Cup (16 tbs)|
|Mixed candied fruit||1⁄2 Cup (8 tbs)|
|Sifted cake flour||4 Cup (64 tbs)|
|Finely chopped angelica||2 Tablespoon|
Some hours before making the cake the following preparations are necessary.
Halve the cherries.
Put all the fruits and nuts into a casserole.
Mix them well together with your hands, so that the different species are well distributed.
Cover loosely with paper or aluminum foil and put into a warm oven (240°) until the fruit is well heated through.
You might toss the fruit over once or twice to allow the heat to penetrate.
This heating makes the fruit sticky and prevents it from falling to the bottom of the cake.
It also plumps the fruit and makes it juicier.
Never roll fruit in flour- this toughens the fruit and makes the cake dry.
And don't wash the fruit you are removing the natural sugar.
When the fruit is well heated through and is sticky, take it out of the oven and let it get quite cold.
Warm fruit added to a cake mixture would melt its way down to the bottom before the mixture had set in the oven.