Dark Christmas Cake

Ingredients

 * 1 	lbs  	Blanched almonds
 * 3 	lbs 	Seedless raisins
 * 2 	lbs 	Currants
 * 1 	lbs 	Candied cherries Cut in half
 * 1 	lbs 	Dried figs, chopped
 * 1 	lbs 	Dates, cut up
 * 1 1/2 	lbs 	Chopped mixed candied peels
 * 1 	lbs 	Candied pineapple, cut up
 * 1 	cup 	All-purpose flour
 * 3 	cup 	Soft butter
 * 3 	cup 	Brown sugar, packed
 * 12 	large 	Egg yolks
 * 5 1/2 	cup 	Sifted all-purpose flour
 * 1 	tsp 	Salt
 * 2 	tsp 	Cinnamon
 * 2 	tsp 	Mace
 * 2 	tsp 	Allspice
 * 2 	tsp 	Nutmeg
 * 1 	tsp 	Cloves
 * 3 	tsp 	Baking soda
 * 3/4 	cup 	Prune juice
 * 1/4 	cup 	Brandy
 * 12 	large 	Egg whites

Directions
This recipe makes a very large amount (about 28 cups) of fruit cake batter and can be baked in a number of different sizes of pan. If you want to make several small cakes for gifts you can divide the batter among 9 8x4x3 inch loaf pans using a generous 3 cups of batter for each. Or if you wish to use larger loaf pans you can put the batter in 6 9x5x3 inch pans using a generous 4 ½ cups batter in each. Bundt pans make attractive cakes and this amount of batter is enough for 3 12 cup bundt pans using a generous 9 cups of batter in each. If you use 10-inch tube pans you can make 2 cakes using 12 cups of batter for each and an 8x4x2 ½ inch loaf pan with the remaining batter. Of course you can also use any combination of these sizes. For example, you can make a large cake in a bundt pan, two 9x5x3-in loaves and three 8x4x3-inch loaves. If you wish you can prepare half the batter and bake it in three 9x5x3-inch loaf pans or in one 12-cup bundt pan and one 9x5x3-inch loaf pan. Line greased pans with greased heavy brown paper, except for the bundt pan which should be greased and floured. Combine nuts and fruit in a very large bowl or roasting pan. Add 1 cup of flour and toss by hand to coat fruit with flour. Cream butter well ( you can use your electric mixer for this part of the recipe). Add sugar and beat until fluffy. Beat in egg yolks. Transfer mixture to a large bowl. Sift 5 ½ cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy. Mix with a wooden spoon.<BR> Add this mixture to the fruit and nuts and blend well.the easiest way to blend this large amount of mixture is with your hands.<BR> Beat egg whites until stiff and fold into mixture.<BR> Measure into prapared pans and press well into the corners.<BR> Heat oven to 275°F.<BR> Bake cakes in 8x4x3-inch pans for about 3 hours, in 9x5x3-inch pans or bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 ½ hours or until a toothpick stuck in the center comes out clean.<BR> Let stand in pans a few minutes, then turn out on racks and cool.<BR> Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
 * Makes 15 lbs of fruit cake.