My grandmother's original recipe. Although I've removed most of the glacéed fruit and added my own, improving even this original, the cherries and pineapple are still here. There are fine Brazil nuts, local pecans and whole blanched toasted almonds. Walnuts are doused with boiling water before toasting to reduce their bitterness.
Deeply ripe oranges from DeSantis Farms are squeezed for juice just before it's added. Their golden raisins are here, the best I've ever had. My candied young ginger, candied bergamot, Rangpur lime, Meyer lemon and blood orange peels are all included. Each cake is soaked in the finest French cognac, topped with a California bay leaf and candied white grapefruit peel star.
Ingredients: flour, sugar, butter, eggs, white raisins, dried pineapple, glacéed cherries, coconut, fresh orange juice, Brazil nuts, almonds, walnuts, pecans, candied young ginger, candied Meyer lemon, blood orange, bergamot & Rangpur lime peels, brandy, baking powder, salt