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Day One -Wash and scald raisins to plump.
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Drain and dry well.
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3
Place all fruit and almonds into a large bowl.
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Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally.
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5
Day Two -Cream butter.
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6
Gradually add sugar, bea ting well after each addition.
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Add egg yolks one at a time, beating well after each addition.
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Add flavourings.
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Add 1 cup of flour to fruit and nut mixture. Toss to coat well.
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Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form.
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Fold into batter.
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Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour.
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13
(We used tube/funnel pans.) Bake at 275F for 2 1/2 to 3 1/2 hours or until a cake tester comes out clean from the centre. Cool cakes completely in the pans on cake racks.
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14
Remove from pans and peel off paper.
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15
Wrap cakes in cheesecloth (moistened with rum); then in foil.
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Keep in a cool place for four to six weeks to allow the flavours to join.
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NOTES: Grandma used to open the foils and re-moisten the cheesecloth at least once in the ripening process.
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18
(By drizzling in about 2 Tbsp rum There is note of timings for different fruit cake pans.
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(I think originally the recipe would make one each of the 4, 6 and 8 inch pans.) 4x4 - 2 1/2 hours 6x6 - 3 hours 8x8 - 3 1/2 hours or until tests clean - in a 2750F Oven.
