Black Fruit Cake

Ingredients

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

Directions

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