FRUIT CAKE

Fruit Cake image

Number Of Ingredients 27

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2 1/2 cups brandy
1 cup rum
1 pound currants (washed)
1/2 cup figs
1 1/4 pounds pineapple (glacée)
4 1/2 pounds raisins (mostly seeded)
1/3 cup ginger (candied)
1 1/4 pounds mixed peel (need citron - lemon and orange)
1/3 cup dates
1/3 cup prunes
1 1/2 pounds cherries (red, green)
1/3 cup papaya (candied)
1/2 cup apricots
2 cups strawberry jam
1 cup almonds (blanched, cut in half)
1 pound butter
1 pound brown sugar
1 cup molasses
12 eggs
3 cups flour
4 teaspoons cinnamon
4 teaspoons allspice
1 1/2 teaspoons mace
2 teaspoons nutmeg
4 ounces chocolate (melted)
1/4 teaspoon baking soda
1 tablespoon hot water

Steps:

Cut up fruit, add jam and soak overnight in large bowl with 1 1/2 cups of brandy and 1 cup of rum.
Cream butter until light and fluffy. Beat in sugar. Stir in molasses. Beat 12 egg yolks.
Sift together flour, cinnamon, allspice, mace, and nutmeg. Add slowly to butter mixture. Add soaked fruit. Add 1 cup of brandy, melted chocolate and nuts.
Beat egg whites until stiff. Fold egg whites into batter.
Just before putting batter in pans add baking soda.
Fill pans and cover tops of pans with tinfoil and tie with string. Heat over to 250 degrees. On bottom shelf put shallow pans filled with hot water to 1". Set pans on shelf above.
Bless your cakes.
Bake 3 hours. Remove pans of water from oven and foil from tops of cakes. Bake 1 1/2 hours to dry out at 250.