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SERVES 8 -10
1 1/2 cups candied red cherries, chopped
1/2 cup maraschino cherries
2 cups white 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 walnut, decoration
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.
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