Friday, 18 January 2008

Dark Fruit Cake

3/4 cup currants
3-1/2 cups raisins
2 cups mixed candied fruit
1 cup candied cherries, halved
1-1/2 cups slivered almonds
1/3 cup sherry or rum
2 cups flour
1-1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
1 cup butter
1/2 cup white sugar
3 eggs
1 cup black currant jam

Grease and line 10" tube plan with brown paper or aluminum foil. Grease again. Mix fruits, nuts and sherry/rum together. Set aside. Combine flour & spices. Set aside. Cream butter, sugar and eggs together. Add dry ingredients alternatively with jam. Mix well. Stir in fruits. Spread in prepared pan. Bake at 275 F for 2-1/4 to 2-1/2 hours or until toothpick inserted in centre comes out clean. Keep a pan of hot water in the oven while baking. Cool cake in pan. Remove from pan. Peel off paper. Wrap well with cheese cloth and store in cool, dry place. From time to time, unwrap cake and poke. Then pour sherry or rum over cake. Make a month or two ahead of time.