Rich Dark Fruit Cake
Ingredients
4 C. all-purpose flour
1 Tbsp. cinnamon
1 Tbsp. cloves
1 Tbsp. allspice
1 Tbsp. nutmeg
1/2 Tbsp. mace
1 tsp. salt
2 1/2 pounds currants
2 1/2 pounds raisins
1 pound citron or chopped candied lemon and orange peel
1 pound pecan meats
1 pound chopped dates or figs
1 pound brown sugar
15 egg yolks, beaten
1/2 C. liquor or fruit juice
15 egg whites
Cooking Instructions
Preheat the oven to 275. Have all ingredients at about 75 degree. Sift the flour before measuring. Reserve one C. and re-sift the three C. with the spices and salt. Wash the currants; cut up the raisins, dates and figs with scissors; and coarsely break the pecan meats. Sprinkle these ingredients with the 1 C. of flour. Cream the butter until soft. Sift the brown sugar and add gradually, mixing after each addition. Beat in the beaten egg yolks in 3 batches. Add the flour mixture in thirds alternating with the liquor or fruit juice. Fold in the floured fruit and nuts. Beat the egg whites until stiff but not dry and fold into the batter. Prepare 2 4 1/2 x 8 inch loaf pans and 2 9 inch tube pans and bake at 275 for 3 to 4 hours. Place a shallow pan of water in the oven. Remove it for the last hour of baking. Cool and store.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)