- unsalted butter at room temperature - 2 cups
- flour - 4 glasses
- nutmeg - 2 st. spoons
- baking powder - 1 teaspoon
- light brown sugar - 21/4 Cups
- large eggs - 6 pieces
- cognac - 1/2 cup
- chopped walnuts - 3 cups
- raisins - 3 Cups
- sugar powder - 1 glass
- and 1 teaspoon of orange juice - 1 st. a spoon
Preheat the oven to 180 degrees. Lubricate with oil and sprinkle with flour. In a large bowl, mix together the flour, nutmeg and baking powder, set aside. In another large bowl, using an electric mixer, whip the butter and brown sugar. Add eggs, one at a time, whisking after each addition. Add cognac and whisk at low speed. Gradually add a mixture of flour and mix. Do not whisk! Add the nuts of raisins. Put the dough into the prepared form. Bake 1 1/2 hours. Allow to cool completely. In a small bowl, whisk together the sugar powder and orange juice until smooth. Drizzle the cake with glaze. Store the cake at room temperature for up to 4 days.
Servings: 20