Cut all the little fruits and remove the seeds.
This is facilitated if the knife is constantly getting wet
Mix the flour, cinnamon, cloves, allspice, nutmeg, mace and salt. Nuts).
Apart beat the butter until it is soft and mix it with brown sugar.
Add the previously beaten egg yolks.
Gradually add the mixture of the three cups of flour alternated with Whiskey and wine.
Stir in the floured fruits and nuts with enveloping movement. In a bowl beat the egg whites until stiff and add them to the rest of the mixture.
Have the molds ready, if you want round, use 2 tubular molds of 25 cm in diameter or two rectangular molds to make bread.
Enmantequille the molds and cover them with waxed paper. Fill the molds a little above the middle.
Cook them in the preheated oven at 180 degrees centigrade for 2 and a half hours.
Put a small pot of water inside the oven to maintain humidity. When the knife comes out dry in the center, remove the cakes from the oven and put them to cool on a grill for 20 minutes.
Remove them from the mold and remove the waxed paper. Allow them to cool again for 20 minutes.
These cakes should be stored in a cotton cloth soaked in brandy wine in a cookie box or toper (never put in the refrigerator).
Every 5 days they inject Brandy with a syringe for two weeks.
This way the cakes can last for months as long as they are hermetically kept.
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