Lisa UK 10-22-99 3:37 PM pt (US)
Posted by: Colette/Nfld. /Can on Thursday October 22nd 1998 07:28:03 PM
Nan's Best Dark Fruit Cake
3 cups seedless raisins
3 cups sultana raisins
1 cup chopped glace cherries,
1 cup dates, chopped
1 cup chopped toasted nuts
1 cup dark rum, divided
1 1/2 cups flour
1/2 tsp. salt
1/4 tsp baking soda
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. mace
1 cup shortening
1 cup brown sugar, firmly packed
1/3 cup jam. . . . strawberry is best
6 eggs
1/2 cup molasses
With 3/4 cup of dark rum, pour over chopped fruit and nuts.
Cover and let soak for at least 48 hours, fruit should be stirred once a day or so.
Stir flour, salt, baking soda and spices together; set aside.
In separate bowl, cream shortening and brown sugar together until fluffy.
Add eggs and beat one at a time.
Add molasses, jam and mix well.
Blend in dry ingredients and fold in fruit
Prepare your round fruit cake pan by oiling and line pan with paper.
Oil and flour again lightly.
Ensure top of paper is about 1 inch or so above top of pan.
Fill prepared pans 2/3 full.
Bake in a slow oven 300 F. for 2 hours or so.
Place a shallow pan of hot water on bottom rack of oven during baking.
This will ensure cake stays moist.
Remove this pan of water during last hour of baking.
Cool completely before removing paper.
Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in remaining 1/4 cup of rum over cake, covering it completely.
Next wrap cake and cheesecloth in aluminum foil wrap.
Place in a cool place.
Taste of cake is best when stored for 4 weeks or so.