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).