Dark Fruit Cake

Submitted By: Downhome

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Difficulty: medium Prep Time: Fifteen Minutes Total Time: More than 1 hour

1/4 cup flour, sifted
1 lb raisins
1 lb currants
1/2 lb dates
1/2 lb orange peel
1/2 lb citron, chopped
1/2 lb cherries, cut in half
3/4 cup slivered almonds
3/4 cups walnuts, chopped
1 1/2 cups dark rum
1/2 lb butter
1 cup brown sugar
6 egg yolks, beaten until thick and lemon-coloured
1 3/4 cups all-purpose flour, sifted
1/8 tsp baking soda
3/4 tsp mace
3/4 tsp nutmeg
1 1/2 tsp allspice
1/2 tsp cloves
2 tsp cinnamon
1/2 tsp ground ginger
2 squares unsweetened chocolate
1/2 cup orange juice
1/2 cup molasses
1 cup strawberry jam
6 egg whites, beaten until stiff but not dry

Grease well and line with greased wax paper, two medium tube pans. Preheat oven to 275° F. Place a small ovenproof bowl or pan of water at rear of centre oven rack. Lightly coat fruit in 1/4 cup flour and soak in 1 1/2 cups dark rum overnight. Cream very thoroughly butter and brown sugar. Add well-beaten egg yolks. Combine dry ingredients. In top of double boiler, melt unsweetened chocolate; add orange juice, molasses and strawberry jam. Add dry ingredients and liquids alternately to creamed mixture. Fold in fruit, almonds and walnuts, blending well. Fold egg whites into mixture. Fill pans approximately two-thirds full.Bake in slow oven 275° F for 3 to 4 hours, depending on oven but do not overbake.