Brandy Cake for the Fireplace

The holiday section of the Engery Savers Cookbook

• Ready In: 4 hrs
• Serves: 8-10

Ingredients

• 1 1⁄2 cups  candied red cherries, chopped
• 1⁄2 cup maraschino cherry
• 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 walnuts, decoration

Directions

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.