Thousand Year Cake

The origin of the name is lost in the mists and aromas of culinary history. The flavor in this unaltered nineteenth-century recipe is delightfully citrus. Tausendjahrkuchen can be depended upon to stay moist for a long time.

Preheat oven to 375˚F.

Butter and flour a 10 x 5 x 3-inch loaf pan.

Batter:

½ cup raisins

¾ cup sultanas

1 cup (2 sticks) unsalted butter

1 cup sugar

5 egg yolks

1 teaspoon vanilla extract

grated peel of 1 lemon

2¼ cups sifted flour

2 teaspoons baking powder

¼ cup diced candied lemon peel

¼ cup diced candied orange peel

5 egg whites

1. Plump raisins and sultanas in boiling water for 1 or 2 minutes. Drain, dry and set aside.

2. Cream butter, sugar and egg yolks, using one of the methods here.

3. Add lemon peel and vanilla.

4. Fold in flour and baking powder.

5. Dust peels and raisins lightly with flour and add to the mixture.

6. Beat egg whites separately and fold in gently.

7. Pour immediately into the prepared pan and bake on the lowest rack of a preheated 375˚F oven for about 1 hour and 15 minutes, or until a cake tester inserted in the middle comes out clean.

8. Cool in the pan for 10 minutes before unmolding onto a cake rack to cool thoroughly.