Martha Washingtons Great Cake - golden raisins

Method

• Preheat oven to 350 degrees.
• Soak raisins and currants in water in small bowl overnight.
• Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
• Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
• Beat egg whites in medium-size bowl with electric mixer until foamy white.
• Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
• Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
• Sift flour, mace and nutmeg onto wax paper.
• Stir into batter alternately with sherry, blending well.
• Drain raisins and currants.
• Add to batter with candied fruits and brandy, mixing well.
• Fold in reserved meringue until no streaks of white remain.
• Pour batter into pans.
• Place in a roasting pan on lowest rack of oven.
• Fill halfway with boiling water.
• Place cakes on middle rack of oven.
• Bake for 20 minutes.
• Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip.
• Cool cakes in pans on wire racks 15 minutes.
• Remove from pans; cool completely.
• To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer.
• Pour more sherry or brandy over cake when cheesecloth dries out.
• Garnish with candied cherries, if you wish.