21 June 1788 - US CONSTITUTION COMES INTO EFFECT WHEN NEW HAMPSHIRE IS
THE 9TH STATE TO RATIFY IT: The Constitution of the United States is the supreme law of the United States of America. It superseded the Articles
of Confederation, the nation's first constitution, in 1789. Originally comprising seven articles, it delineates the national frame and
constraints of government. The Constitution's first three articles
embody the doctrine of the separation of powers, whereby the federal
government is divided into three branches: the legislative, consisting
of the bicameral Congress (Article I); the executive, consisting of the president and subordinate officers (Article II); and the judicial,
consisting of the Supreme Court and other federal courts (Article III).
Article IV, Article V, and Article VI embody concepts of federalism,
describing the rights and responsibilities of state governments, the
states in relationship to the federal government, and the shared process
of constitutional amendment. Article VII establishes the procedure
subsequently used by the 13 states to ratify it. The Constitution of the
United States is the oldest and longest-standing written and codified
national constitution in force in the world today.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Constitution Cake
Categories: Cakes, Desserts, Fruits, Nuts
Yield: 12 servings

375 mL (1 1/2 c) verjuice
180 g (6 1/3 oz) Davidson's plums
- defrosted, sliced, seeded
120 g (4 1/4 oz) muntries;
- defrosted
120 g (4 1/4 oz) quandongs; dried
120 g (4 1/4 oz) dried currants
60 g (2 oz) whole almonds
50 g (1 3/4 oz) caster sugar
120 g (4 1/4 oz) dark-brown sugar
180 g (4 1/2 oz) unsalted butter;
- chopped
4 lg Eggs
180 g (6 1/3 oz) self-rising flour
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
120 g (4 1/4 oz) candied mixed
- peel
fine grated rind of 1 lemon
Nut paste
120 g (4 1/4 oz) macadamia nuts
100 g (6 1/3 oz) icing sugar
1 Egg yolk

Reconstitute dried quandongs by soaking in 375mL of
verjuice and 50g caster sugar for 30 minutes, then boil
for 5 minutes. Turn off, add currants, leave to soften
for 1 hour. Drain and reserve syrup.

Set the oven @ 220ºC/425ºF and grease and line a 20cm/8"
round spring-form cake tin with baking paper.

Dry-roast 120g macadamia nuts and 60g almonds (keeping
them separate) on a baking tray for 6-8 minutes, then
set aside to cool. Reset the oven to 170ºC/340ºF.

To make the nut paste, blend the roasted macadamias in a
food processor, then add the icing sugar and egg yolk
and pulse to form a stiff paste. Set aside.

In the cake mixer, cream the brown sugar and butter
until pale and fluffy. Beat in the eggs one at a time,
adding a spoonful of flour if the mixture curdles.

Fold in the flour, spices, currants, quandongs, sliced
Davidson's plums (seed removed), whole muntries, almonds
and candied peel. Stir in the grated lemon zest and the
reserved syrup, to give a soft batter.

Spoon half the batter into the prepared tin, then spread
the nut paste over the mixture and top it with the
remaining batter.

Bake for 2 1/2 hours (or until a fine skewer comes out
clean). If the top colours too quickly, cover with foil
for the last hour. Leave the cake to cool a little in
the tin before turning it out.

RECIPE FROM: https://www.abc.net.au

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