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RICH FRUIT CAKE

2 lb raisins
1 lb currants
1/2 lb prunes
1/4 lb glace cherries
1/2 lb mixed peel
1/4 lb brown sugar
1 cup rum
1/2 lb chopped nuts
1 teaspoon spice (powdered)
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 1/2 lb brown sugar
10 eggs
1 lb flour
1 teaspoon baking powder
1 lb butter
1 teaspoon salt
1 tablespoon vanilla essence
1 tablespoon almond essence
1 cup port wine
1 cup water
brown colouring

Mince the fruit and soak in 1 cup rum with the spices, essences,
nuts and 1/4 lb sugar. Mix these ingredients well, put them in a
glass or earthenware jar, cover and allow mixture to steep for
three weeks or longer. When ready to bake the cake, cream the butter
and sugar well, and add the eggs beaten in one by one. Now add the
fruit mixture which has been cooked over low heat with a cup of
water for about 15 minutes, constantly stirring. This preliminary
cooking of the fruit shortens the baking time of the cake and
reduces the possibility of the cake burning in the oven. Stir in
about 1/2 cup burnt sugar colouring to make the mixture light brown
in colour.

Add the flour sifted with baking powder and salt, last. Put the
mixture into baking pans greased and lined with two thicknesses of
waxed paper. Fill the pans, 1 inch from the top. Bake them in a
slow oven (275 deg F.) for 2-3 hours according to the size. test
with a skewer before removing them from the oven. As soon as the
cakes are removed from the oven, prick them well and pour slowly
over them a mixture of rum and port wine which the cakes will
absorb. Allow them to remain in the pans 3-4 days, after which they
may be covered with a layer of almond icing or marzipan, then iced.

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