1 lb Dark raisins
1 lb Currants
1 lb Pitted prunes
1 lb Glace cherries
1/2 lb Mixed peel
1 qt White rum
1 lb Dark brown sugar
1 lb Butter
1 Dozen eggs
1/4 ts Cinnamon
1/4 ts Nutmeg
4 c All-purpose flour (about)
3 ts Baking powder
3 oz Burt sugar; or substitute 6
-ounces of gravy coloring
1 qt Tawny port
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 25 Jul 1993 01:51:59 GMT
Place raisins, currants, prunes, cherries and peel in a large plastic or
glass bowl. Add 1 cup rum. Put through a meat grinder, using a medium
blade. Mix with remaining rum so that the ground fruit forms a smooth
paste. Cover tightly. Let stand at least two weeks.
Preheat oven to 300 degrees. Cream dark brown sugar and butter. In a
separate bowl combine eggs, cinnamon and nutmeg and whip until foamy.
Combine egg mixture with butter-sugar mixture. Add ground fruits. Mix well.
In a separate bowl, mix flour with baking powder. Stir flour mixture into
fruit mixture. Add burnt sugar or graving coloring. Batter should be dark
brown.
Grease and lightly flour 2 10-inch springform pans. Fill with mixture and
bake 2 hours or until a tester comes out clean.
Take pans out of the oven. Let cool 1 hour, then remove cakes from pans and
cool completely. Pour one cup port over the top of each. Let it absorb.
After 10 minutes, pour on remaining port.
Wrap tightly in plastic wrap. Let cakes age at least a week. Do not
refrigerate. Makes 2 cakes.
REC.FOOD.RECIPES ARCHIVES
/CAKES
TAKES 3 WEEKS!!
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
24 Servings