Dark Rich Fruitcake

Name: Dark Rich Fruitcake
Ingredients: 2 lbs dark raisins; 1 lb raisins, seeded; 2 lbs glace cherries; 1 lb mixed glace fruit; 1 lb mixed peel; 1 lb almonds, halved; 1/2 lb dates, chopped; 1 lb glace pineapple rings, sliced into strips; 3 teaspoons cinnamon; 2 teaspoons nutmeg; 2 teaspoons allspice; 1 teaspoon mace; 1 teaspoon salt; 1/2 teaspoon clove; 1 orange, juice and rind of; 1 lemon, juice and rind of; 1/2 cup rum (light or dark, depending on the flavour you prefer); 1 lb butter; 2 1/4 cups brown sugar, firmly packed (dark, golden will suffice); 12 eggs, separated; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 4 cups all-purpose flour, unsifted; 1 cup coffee, strong, cold

24 ingredients

19 steps

Ingredients

2 lbs dark raisins
1 lb raisins, seeded
2 lbs glace cherries
1 lb mixed glace fruit
1 lb mixed peel
1 lb almonds, halved
1/2 lb dates, chopped
1 lb glace pineapple rings, sliced into strips
3 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
1 teaspoon mace
1 teaspoon salt
1/2 teaspoon clove
1 orange, juice and rind of
1 lemon, juice and rind of
1/2 cup rum (light or dark, depending on the flavour you prefer)
1 lb butter
2 1/4 cups brown sugar, firmly packed (dark, golden will suffice)
12 eggs, separated
1 teaspoon almond extract
1 teaspoon vanilla extract
4 cups all-purpose flour, unsifted
1 cup coffee, strong, cold

Directions

1

Day One -Wash and scald raisins to plump.
2

Drain and dry well.
3

Place all fruit and almonds into a large bowl.
4

Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
5

Day Two -Cream butter.
6

Gradually add sugar, bea ting well after each addition.
7

Add egg yolks one at a time, beating well after each addition.
8

Add flavourings.
9

Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
10

Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
11

Fold into batter.
12

Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
13

(We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
14

Remove from pans and peel off paper.
15

Wrap cakes in cheesecloth (moistened with rum); then in foil.
16

Keep in a cool place for four to six weeks to allow the flavours to join.
17

NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
18

(By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
19

(I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.