Preparation info

  • 20

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About



  • ½ cup butter
  • 3 cups sifted all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder


    1. Preheat oven to slow (300°F.).

    2. Prepare the pastry by rubbing the butter into the flour, salt and baking powder. Add enough water just to make a stiff dough.

    3. Reserve one third of the dough for the top. Roll out the remainder of the dough into a twelve-inch circle. Line a greased deep cake pan (8 × 3 inches) on the bottom and sides with the pastry. A Springform pan is ideal for this cake.

    4. Mix together the currants, raisins, almonds, fruits and sugar. Combine the flour, salt, cinnamon, ginger, allspice, pepper, baking soda and cream of tartar and add to the fruit mixture.

    5. Beat three of the eggs lightly and add with the brandy or milk. Using the hands, mix well until the mixture is all moistened.

    6. Fill the lined pan with the cake mixture. Roll out the reserved dough into a nine-inch round and fit it in place over the cake loosely, but secure the edges by pinching together and decorating.

    7. Brush the top of the bun with the remaining egg mixed with the water. Prick three or four holes down through the top pastry and to the bottom of the cake mixture.

    8. Bake for two and one-half to three hours, or until a cake tester inserted into the cake comes out clean. Remove the cake from the pan and cool on a rack. Brandy may be poured through the holes drop by drop while it is cooling.