This great cake was adapted for "The Martha Stewart Show" from a recipe
written by Martha Washington.
Serves 12 to 16

Nonstick cooking spray with flour
10 large eggs, separated
Pinch of salt
1 pound unsalted butter, room temperature
1 pound sugar
1 1/4 pounds all-purpose flour
2 1/2 teaspoons ground mace
2 1/2 teaspoons freshly ground nutmeg
3 1/2 ounces raisins
2 ounces sliced almonds
2 large apples, peeled, cored, and chopped
1 large pear, peeled, cored, and chopped
2 ounces white wine, preferably chardonnay or pinot gris
2 ounces cognac
Frosting

Preheat oven to 350 degrees. Spray a 10-inch round springform cake pan
with cooking spray. Line with parchment paper and spray parchment with
cooking spray; set aside. In the bowl of an electric mixer fitted with the
whisk attachment, beat egg whites and salt on high speed until soft peaks
form, about 2 minutes. Transfer egg whites to a medium bowl. Clean mixer
bowl and return to mixer fitted with the paddle attachment. Add butter to
bowl and beat on high speed until fluffy, about 2 minutes, scraping down
sides as necessary. Reduce mixer speed to medium and with the mixer
running add egg whites to butter, 1 cup at a time, mixing until combined.
Slowly add sugar, mixing until well combined. Add egg yolks and mix until
combined. In a large bowl, sift together flour, mace, and nutmeg. With the
mixer running add flour mixture to butter mixture, 1 cup at a time. Mix
until well combined. Add raisins and almonds. Place apples and pears in a
large bowl and cover with wine and brandy. Add apple mixture to mixer.
Increase speed to high, mixing until well combined, about 15 seconds.
Transfer cake batter to prepared pan, spreading evenly with a spatula.
Transfer cake to oven and bake, rotating pan once halfway through baking,
until a cake tester inserted into the center of the cake comes out clean,
about 1 hour and 15 minutes. Remove cake from oven and let cool completely
on a wire rack. Preheat oven to 200 degrees. Remove side of pan and
transfer cake onto a baking sheet. Spread frosting all over top and sides
of cake. Transfer cake to oven and bake until frosting is dry and brittle,
about 1 hour. Frosting should shatter when cake is cut.


Martha Stewart Show

This frosting was adapted for "The Martha Stewart Show" from a recipe
written by Martha Washington.

Makes enough for one 10-inch round cake

3 large egg whites
1 1/2 cups confectioners' sugar
Zest of 1 lemon

Place all ingredients in the bowl of an electric mixer fitted with the
whisk
attachment. Beat until stiff peaks form.


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