Brandy Cake For The Fireplace

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 1/2 cups candied red cherries, chopped
• 1/2 cup maraschino cherry
• 2 cups raisins
• 2 1/2 cups brandy
• 3/4 lb butter
• 2 cups light brown sugar
• 2 cups dark brown sugar
• 4 cups flour
• 6 eggs
• 2 cups coarsely crushed walnuts
• 2 cups roasted crushed hazelnuts
• 4 teaspoons baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• powdered vanilla sugar
• 1 whole walnuts, decoration

Recipe

• 1 mix the cherries, raisins, and 2 cups of brandy and set aside.
• 2 cream butter until fluffy. add sugars one cup at a time beathing well after each addition. add 1 cup flour and the eggs one at a time beating well after each addition. add remaining flour, the cherry mixture and mix well. then add the walnuts, hazlenuts, baking powder, allspice, cinnamon and ginger. blend well.
• 3 butter two 6 cup steamed pudding molds and sprinkle generously with sugar. fill molds with batter, cover tightly with foil and lid then place each mold into a large pot of hot water. water should be 2/3 up side of mold. bring to boil and reduce heat and simmer for 3 1/2 hours.
• 4 cool cakes for 25 minutes, then loosen with a knife and invert onto platter. sprinkle with sugar and decorate with cherries and walnuts.
• 5 warm 1/2 cup brandy slightly in a ladle or small pot, ignite and pour over decorated cake just before serving.
• 6 you may wrap cooled cake and refrigerate for 2 to 3 weeks. before serving removil the foil and plastic, rewrap in foil and warm in dutch oven over low fire. then ignite brandy and pour on top of cake.