Martha Washington's Great Cake
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Diced citron||1 Cup (16 tbs)|
|Diced crystallized ginger||1 Cup (16 tbs)|
|Coarsely chopped almonds||1 Cup (16 tbs)|
|Flaked almonds||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1 Cup (16 tbs)|
Cream together 1 cup each butter or margarine and sugar.
Beat in 6 eggs, 1 at a time.
Fold in 3 cups sifted all-purpose flour which has been resifted with 2 teaspoons baking powder, and 1/2 teaspoon each mace, salt and nutmeg.
Stir in 1 cup each diced citron, crystallized ginger and coarsely chopped almonds.
Grease a 9-inch pan very well (or use an angel food pan) and press over sides and base 1/2 cup flaked almonds to line pan.
Spoon in batter.
Bake 1 to 1 1/4 hours at 325Â°, or until a cake tester comes out clean when inserted in center.
Cool cake in pan on wire rack 5 minutes.
Remove from pan to rack and cool completely.
To make frosting:
Blend 1 cup confectioners sugar with 1-2 tablespoons brandy.
Spoon over cake so frosting runs over top and drizzles down sides.