Prepare fruit; wash and dry:
6 cups Sultana raisins
6 cups Seeded raisins
3 cups Currants
1 ½ cups pitted dates, chopped
½ lb glazed cherries or 1 cup drained maraschino, sliced
Combine the above with:
2 cups slivered almonds
3 cups mixed peel
1 cup all purposed flour (to coat fruit)
In a large bowl, cream until fluffy:
2 cups butter
1 tbsp vanilla
1 tbsp almond extract
Gradually add 2 cups white sugar. Beat 12 egg yolks until lemon coloured and add to mixture. Add ½ cup molasses and combine mixture. Beat the 12 egg whites until stiff peaks form but not dry.
Fold gently in to the above.
In a small bowl, mix together:
2 ¼ cups all purpose flour
½ tsp baking soda
½ tsp salt
4 tsp cinnamon
3 tsp baking powder
2 tsp allspice
1 tsp nutmeg
½ tsp cloves
Combine with creamed mixture, alternately with:
½ cup grape or fruit juice/ brandy
½ cup strong coffee
Add fruit and nuts. Stirring well. Turn butter into 2-12” pans, prepared with double layers of brown paper, greased (fill about 2/3 full)
Bake in 275F oven for approximately 2 ½ – 3 hours or until tester comes out clean. Let cool completely. Wrap and store as fruit cake. Store in a cool place.
152 Holland St. E unit 1
