5 eggs, separated
1/4 tsp. salt
1-1/4 cups sugar
6 oz. blanched, slivered almonds
1 cup seedless raisins
1/2 cup mixed fruit peel or citron
3 squares unsweetened chocolate, coarsely shaved
1-3/4 cups sifted flour
Beat egg yolks until light and foamy.
Add salt and gradually beat in the sugar.
Continue to beat until mixture is thick and pale in color.
Add almonds, raisins, peel and chocolate and fold in the egg whites, stiffly beaten.
Fold in the flour.
Turn mixture into a greased spring-form pan or loaf pan and bake in a
250 degree oven for 2 hours, or until loaf tests
done.
Remove from pan to cool on cake rack.
Serve sprinkled with confectioners' sugar.