Plum Cake Rich No. 2

Ingredients

• 1 1/4 pounds Butter (slightly firm) (Originally '11 ratals' (likely typo for 1.25 ratals/pounds given the context of a rich cake).)
• 1 pound Wheat flour (Mill No. 1 flour (All-purpose or cake flour).)
• 1 pound Powdered sugar
• 1/2 cup Almonds (blanched and crushed) (Quantity estimated based on 'share vya' (approx 1/4 seer/lb).)
• 1 cup Currants (Quantity estimated.)
• 1 cup Raisins (Anguri) (Quantity estimated. Seeded and halved.)
• 1/2 cup Candied orange peel (Quantity estimated. Finely chopped.)
• 1/2 cup Candied citron peel (Malunga) (Quantity estimated. Finely chopped.)
• 1 tablespoon Ground nutmeg (Originally '1 tola'. Can reduce to taste.)
• 1 tablespoon Ground mace (Originally '1 tola'. Can reduce to taste.)
• 1 teaspoon Almond extract (Originally '7 bitter almonds'. Substituted with extract for safety.)
• 16 Eggs (Separated into yolks and whites.)
• 1/4 cup Brandy (Originally '1 wine glass'.)
• 1 cup Milk (slightly warm) (Originally 'paser vya' (approx 1/4 seer).)
• 1 Lemon (Juice and finely chopped zest.)

Instructions

1. 1Lightly roast the wheat flour in a pan until fragrant but not browned, then sift it. Wash and dry the currants and raisins thoroughly; remove seeds from the raisins and cut them in half. Blanch, peel, and crush the almonds. Finely chop the candied orange and citron peels.
2. 2Separate the eggs. In a large mixing bowl (originally a tinned vessel), place the butter. If using the traditional method, wash the butter with water using a wooden paddle and drain the water to clarify it slightly. In a separate plate or bowl, beat the egg yolks thoroughly until thick.
3. 3Mix the beaten egg yolks into the butter. Gradually add the flour and sugar, mixing continuously. Beat this mixture thoroughly (the original recipe calls for beating for 1.5 hours; with a modern mixer, beat on medium-high for 10-15 minutes until very light and fluffy).
4. 4Add the prepared almonds, currants, raisins, candied peels, nutmeg, mace, almond extract, brandy, warm milk, lemon juice, and lemon zest to the batter. Mix until well combined. If the batter is very stiff, ensure the milk is fully incorporated.
5. 5Preheat oven to 325°F (160°C). Beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter by hand until just combined. Pour into a large, greased and lined cake tin. Bake for approximately 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. Cool completely before applying icing if desired.