Birthday Cake With Sherry Glaze
- 1/4 pound butter, plus more for greasing pan
- 2 1/2 cups all-purpose flour, plus more for dusting pan
- 3 1/2 teaspoons baking powder
- 1 1/4 cups firmly packed brown sugar
- 2 large eggs, separated
- 23 cup whole milk
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 3 1/2 tablespoons sherry
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 13 cup currants
- 2 tablespoons finely chopped candied orange peel
- 1/2 cup confectioners' sugar
- Preheat oven to 325 degrees.
- Butter and flour an angel-food-cake pan.
- Sift together the flour and baking powder.
- Using a mixer at medium speed, beat the butter until creamy and slowly add the brown sugar.
- Mix in the egg yolks, milk, vanilla, orange extract and 2 tablespoons of the sherry.
- Blend in the flour mixture.
- In another bowl, beat the egg whites until stiff but not dry.
- Fold them into the batter.
- Fold in the walnuts, raisins, currants and orange peel.
- Scrape into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
- Cool for 15 minutes, then unmold and cool on a rack before glazing.
- In a small bowl, whisk the confectioners' sugar and remaining 11/2 tablespoons sherry until smooth.
- Drizzle the glaze over the top.
butter, flour, baking powder, brown sugar, eggs, milk, vanilla, orange extract, sherry, walnuts, raisins, currants, candied orange, sugar
Taken from cooking.nytimes.com/recipes/11760 (may not work)