Total Calories: 439
Two hours or longer before baking (even the night before), place raisins, currants, pecans and rum or brandy in jar with cover. Shake from time to time so fruit and nuts will be in contact with rum or brandy.
Beat butter or margarine in large bowl of electric mixer until creamy gradually add sugar add eggs one at a time, beating well after each addition. Combine cornflake crumbs with spices stir in fruit and nut mixture. Carefully mix this into the creamed butter or margarine mixture being sure that fruits are well distributed. Spoon into a 10-inch angel food tin or a Bundt pan which has been well greased and dusted with flour. Place a round of greased wax paper over top of batter. Bake in a preheated 375° F oven for 30 to 40 minutes. Cool for 10 minutes in pan. Turn out onto cake rack and remove wax paper. Serve either warm or at room temperature with one of the following sauces.
(The sauces that followed this recipe in Holiday Cookbook were Spicy Butter Sauce and Hard Sauce.)