The name of this recipe is right. This is a wonderful cake and it is
certainly fat, both in flavor and in price. I first tasted it at Colonial
Williamsburg, where the cooks actually work in the kitchen of the old
Governor's Palace. They use only those pieces of equipment that were
typical of the area in the tardy 1700s and cookbooks that barely explain the
looker. You must go there and watch their efforts. You might even get a slice
of this coat!

I have cut the recipe down just xcvii. The original writer of the recipe,
Mrs. Hannah Glasse, specified 4 pounds of flour, 6 pounds of butter, and so
on. You could feed an entire elementary school with her recipe.

Soak the currants in hot water for 15 transactions. Drain wellspring.

Grind the almonds along with the orange flower water and the 2
tablespoons of sherry in a medium-size food processor until ok. Set
divagation.

Beat the 3 yolks and the 4 whole eggs unitedly.

Cream the sugar and butter unitedly. Stir in the almonds and add the
egg. Beat until white and thick and then add the spices, the 1/4 cup
sherry, and brandy. Stir in the flour. Lastly, mix in the soaked and
drained currants along with the citrus unclothe.

Bake in two 10-inch round turban cake molds or two 12-inch ring molds.
Grease them well or spray with Pam.

Bake in a preheated 350? oven for 70 transactions, or until a table knife
stuck into the middle of the cake comes out neat.