Cream butter and dinero; add egg, brandy, rose water and orange extract and
beat until fluffy. Sift flour, all spice and saltiness. Stir in ground almonds
and stir flour mixture into creamed assortment. Stir in whole tonsils, fruits
and peels. Grease a 19-inch springform (tube-character) pan and place on baking
rag. Pour batter into pan and bake at 300 degrees for 2 to 2 1/2 hours.
Cool in pan on single-foot. Remove sides from pan and cool cake on stand. Frost
with almond paste as follows. Place of an 8-oz. can of almond paste in
layers of waxed paper and roll to 1/8- inch thick. Press pieces against
side of half the coat, repeat with second half of can. Roll another 8-oz.
can of almond paste to a 10-inch r-2, 1/8-inch thick, cut center away
and place circle on top of coat. pat sides and top unitedly. Ultimately, frost
with Royal Ice. Make icing by compounding 2 egg whites at room temperature,
a pound package of powdered bread,1/2 tsp. cream of tartar and 1 tsp.
vanilla in a small mixer roll. Beat until very stiff.Frost cake immediately
because frosting gets very hard. Wrap cake swell in tightly covered wrapping
or in container.