Dark Christmas Fruit Cake
1 c. currants
3 c. light or dark raisins
1/2 c. dried preserved orange- peel
1/2 c. diced preserved lemon- peel
1 1/2 diced preserved citron
1 c. halved candied cherries
1 c. diced preserved pineapple
1 c. pecan halves
1 c. blanched almonds, cut- lengthwise
1 tsp. nutmeg
1 1/2 tsp. cinnamon
1 1/2 tsp. ground cloves
1/2 tsp. baking soda
1 c. soft shortening
6 eggs, separated
1/2 square unsweetened- chocolate, melted
1/4 c. fresh, frozen or canned- lemon juice
1/4 c. orange juice
2 c. sifted all purpose flour
Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper
to fit bottom and sides of pan. Line pan with waxed paper (be sure
paper fits snugly) and lightly grease paper. Or use aluminum foil
without greasing. In large bowl, thoroughly mix currants, raisins,
peels, citron, cherries, pineapple and nuts with 1 cup flour until
all are coated with flour.
Start heating oven to 300 degrees. Sift remaining 1 cup flour with
spices and soda. In large electric mixer bowl, with mixer at medium
speed, or cream blend shortening with sugar until light and fluffy.
Add egg yolks one at a time, beating thoroughly after each addition.
Add melted chocolate. At low speed or blend, beat in alternately,
just until smooth, flour mixture and fruit juices. When mixture is
thoroughly blended, stir by hand into fruit mixture. Beat egg whites
until stiff; fold into cake mixture. Turn into tube pan.
Bake 2 hours and 20 minutes or until cake tester inserted in center
comes out clean. Cool completely in pan; remove paper; store to
mellow. |