Ingredients: |
Ingredients: 1/2 lb real butter, 11/4 cups sugar,currants, raisins, dates, mixed fruit, cherries, walnuts, 1 cup cold coffee, 3/4 cup dark rum, 1 cup hot water, 1 tsp baking soda, 1/4 cup cocoa, 3 cups flour, 1 tsp salt, a tsp vanilla, spices including allspice, nutmeg, cloves, cinnamon, mace, ginger.
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Directions: |
Directions:Cut fruit and nuts up small and mix together. Add spices....1/4 tsp each and stir. Add 3/4 cup dark rum and mix through. Add 1 cup cold coffee and mix through. In the meantime beat butter until it becomes whitish. Add sugar slowly and blend well until the mixture is light, fluffy, and creamy. Add cocoa and continue to mix well add salt and vanilla and mix. Mix 1 tsp baking soda into 1 cup of hot water and stir with a teaspoon. (mixture will fizz up) Add baking soda water to the fruit mixture and stir well. Stir in creamed mixture until well blended. Add flour and stir until blended. Grease pan (I use an iron bake pot) Line with wax paper and grease the paper. Fill the pot with the cake batter. Hit pot on table top to ensure the cake settles in the ban. Cover with a waxed paper, lifting it like a tent. Bake at 300 degrees for 3 hours or until done. Remove the paper covering, part way through. When cake is baked remove it from oven and let cool. Soak a paper towel with rum and wrap around cake. Wrap with waxed paper followed by a couple of layers of foil. |
Personal
Notes: |
Personal
Notes: If wrapped well this cake will last long past Christmas. Lew, Marc, and Colin often take it with them for a snack when hunting. Nan Osbourne was famous among family for her dark fruit cake. She would ice it with butter icing that was snow white. This made it more special. I always ice my dark fruit cakes with white icing as well. This was a Christmas tradition. Getting a piece of Nan's fruit cake marked the arrival of Christmas.
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