DARK RICH FRUITCAKE

Steps:

• Day One -Wash and scald raisins to plump.
• Drain and dry well.
• Place all fruit and almonds into a large bowl.
• Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
• Day Two -Cream butter.
• Gradually add sugar, bea ting well after each addition.
• Add egg yolks one at a time, beating well after each addition.
• Add flavourings.
• Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
• Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
• Fold into batter.
• Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
• (We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
• Remove from pans and peel off paper.
• Wrap cakes in cheesecloth (moistened with rum); then in foil.
• Keep in a cool place for four to six weeks to allow the flavours to join.
• NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
• (By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
• (I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.