Black Fruit Cake |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 9" cakes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 lbs flour 900g | 1-1/2 lbs brown sugar 900g | 1 lb margarine 450g |
| 1 pt (2 cups) stout 500ml | 1 pt blackening for cake (used to get desired color) | 1/2-1 lb each of raisins, prunes, dates, peacans, cherries and mixed fruits 250-450g |
| 1 pt strong rum (diluted to give 1 qt.) used to steep fruits | 1 tsp baking powder (optional) 5ml | 1 nutmeg (grated) |
| 2 tsps cinnamon or 2 pieces cinnamon stick (pound in a strong, clean cloth) or 3 tsps allspice 10-15ml | 8-10 eggs | 1 cup syrup or brown sugar for stewing fruits 250ml |
| 1 cup flour for fruits 250ml | ||
| 1 | Stew fruits from the night before. |
| 2 | Use 1/4-1/2 lb brown sugar for stewing fruits. (Let fruits simmer for 5-10 minutes) |
| 3 | Next day, prepare cake tins. Grease with shortening and line with brown paper bag. (Set aside) |
| 4 | Cream margarine or butter with sugar. |
| 5 | Add eggs, one at a time. Mix well. |
| 6 | Add flour alternately with black coloring. Mix well each addition. |
| 7 | Add stout. (about 3/4 of a pint). Mix well. |
| 8 | Cover fruits with 1 cup flour. Add to mixture. Fold in fruits. |
| 9 | Bake for 2-3 hours in oven at 250-300 F/145 C or until cake is dried when tested. (set pan in water). |