Temperature: 350 ° F
Ingredients
- 3 3/4 cups sifted cake flour
- 2 tbs baking powder
- 4 tsp nutmeg
- 2 tbs cinnamon
- 4 tsp allspice
- 1 tsp salt
- 1 cup butter, at room temperature
- 2 1/2 cups granulated sugar
- 5 large egg yolks
- 1 1/4 cups water
- 2 tbs vanilla
- 2 medium oranges, finely grated zest of
- 1 1/2 cups chopped pecans (6 oz)
- 1 cup dried currants
- 5 large egg whites
Instructions
Preheat oven to 350 degrees. Butter the bundform. Sift together flour, baking powder, nutmeg, cinnamon, allspice, and salt; set aside.
Cream butter while gradually adding sugar and beat until smooth and lemon colored. Beat in egg yolks one at a time. Alternately beat in flour mixture and water, blending well. Add vanilla, orange zest, pecans, and currants.
In a separate bowl, beat egg whites until stiff but not dry; fold into batter. Pour into bundform and bake until cake tests done and is beginning to pull away from sides of pan (55- 75 minutes). Cool in pan for 20 minutes and then remove to finish cooling on a wire rack.
Serve dusted with powdered sugar.
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