Black Fruit Cake

Ingredients

 * 2 lbs flour 900 g
 * 1½ lbs brown sugar 900 g
 * 1 lb margarine 450 g
 * 1 pt (2 cups) stout 500 ml
 * 1 pt blackening for cake (used to get desired color)
 * ½ – 1 lb each of raisins, prune, date, pecan, cherries and mixed fruits 250 – 450 g
 * 1 pt strong rum (diluted to give 1 qt.) used to steep fruits
 * 1 tsp baking powder (optional) 5 ml
 * 1 nutmeg (grated)
 * 2 tsp cinnamon or 2 pieces cinnamon stick (pound in a strong, clean cloth) or 3 tsp allspice 10 – 15 ml
 * 8 – 10 eggs
 * 1 cup syrup or brown sugar for stewing fruits 250 ml
 * 1 cup flour for fruits 250 ml

Directions

 * 1) Stew fruits from the night before.
 * 2) Use ¼ – ½ lb brown sugar for stewing fruits (let fruits simmer for 5 – 10 minutes).
 * 3) Next day, prepare cake tins.
 * 4) Grease with shortening and line with brown paper bag (set aside).
 * 5) Cream margarine or butter with sugar.
 * 6) Add eggs, one at a time.
 * 7) Mix well.
 * 8) Add flour alternately with black coloring.
 * 9) Mix well each addition.
 * 10) Add stout (about ¾ of a pint).
 * 11) Mix well.
 * 12) Cover fruits with 1 cup flour.
 * 13) Add to mixture.
 * 14) Fold in fruits.
 * 15) Bake for 2 – 3 hours in oven at 250°F – 300°F / 145°C or until cake is dried when tested (set pan in water).