6 ounces granulated white sugar (3/4 cup plus 2 tablespoons)
Pinch of salt
5 ounces flour (1 1/3 cups)
1/4 cup heavy whipping cream
1/2 pound walnuts, finely chopped
3/4 pound raisins, chopped
1/4 pound citron, chopped
Prepare two loaf pans or 9" round baking pans by coating them with cooking spray or buttering them and dusting them with flour. Preheat the oven to 300 degrees Fahrenheit.
In a medium bowl, beat the egg yolks with an electric mixer until they are thick and have lightened in color to a pale lemon yellow.
Beat in the sugar a little at a time. Continue beating until the mixture is very stiff.
In a separate bowl, add the salt to the egg whites. Beat the whites with clean mixer paddles until they are very stiff.
Pour the yolk mixture into the whites. Sift in about 1/4 of the flour and a handful of the walnuts. Fold the mixture three or four times with a spatula.
Repeat the process in several parts, adding more flour, nuts, raisins, and citron each time, until all of the ingredients are combined. In the last addition, stir in the heavy cream. Do not overmix.
Divide the batter evenly among the two baking pans. Bake the cakes for 60 to 90 minutes or until they are golden brown and pass the toothpick test.
Alternately, the cakes can be steamed. To steam them, cover each pan tightly with aluminum foil. Set up boiling water in a steamer, and place the cake pans in the hot steamer. Steam for 2 to 3 hours, adding new boiling water when necessary.
If you don't have a steamer, boil several inches of water in a large stockpot. Set a heatproof dish or metal rack in the bottom of the stockpot and set the cake pans on top of the dish so that they don't touch the bottom of the pot and are above the water line (you may have to steam each cake separately). Cover the pot and steam the cakes for 2 to 3 hours, adding more boiling water when necessary.
Near the end of the steaming time, preheat the oven to 300 degrees Fahrenheit. After steaming the cakes, bake them for 30 to 60 minutes or until they pass the toothpick test.
Let the cakes cool completely before unmolding, slicing, and serving.