Black Fruitcake
 
1-1/2 cup  citron, cut into thin shreds
1 cup  orange peel, cut into thin shreds
3 cup  candied pineapple, cut into thin shreds
1-1/2 cup  glaceed cherries, cut in half
4 cup  seedless raisins
2 cup  sultanas
2 cup  currants
1-1/4 cup  cognac, plus additional for
  brushing and for soaking cheesecloth
2 cup  filberts
3 cup  flour
1 tsp  ground cinnamon
pinch  of ground cloves
1/2 tsp  ground mace
pinch  of grated nutmeg
1/2 tsp  baking soda
8 Tbsp  (1 stick) unsalted butter
2 cup  sugar (part brown sugar may be used)
6   eggs lightly beaten
3 oz.  unsweetened chocolate, grated
 
combine the citron, orange peel, pineapple, cherries, raisins, sultanas, 
and currants. add 1 cup cognac to this mixture, cover, and let sit in the 
refrigerator for 2 days. toast the filberts in a 350 degree over for 30 
minutes. coarsely chop them or leave them whole, as you wish. on the day 
you bake the cake, remove the fruit from the refrigerator, sprinkle 1/2 c. 
sifted flour over it, and blend the mixture well. add the nuts and mix 
again. 
 
sift the remaining 2 1/2 cup flour, and then measure to exactly 2 1/2 
cups. combine the flour with the cinnamon, cloves, mace and nutmeg. add 
the baking soda. preheat the oven to 275 degrees f. line a pan or pans 
with wax paper or brown paper. best to butter the pan first. use 9 inch 
bread pans, 1 large square pan, or two 9 inch springforms. 
 
cream together the butter and sugar. add the eggs, grated chocolate, and 
remaining 1/4 cup cognac. blend all this very firmly with the flour, 
which you should add a little at a time. when it is perfectly blended, 
pour over the fruit and nut mixture and mix well with your hands. if bread 
pans are used, bake the cakes for 1 1/2 hours. if you use a large 
springform, the cake should bake about 1 hour longer. let the fruitcake 
stand for 1 hour or more after it comes out of the oven. ease the cake 
out of the pan, carefully peel off the paper, and turn top side up to 
finish cooling. brush top and sides with cognac. wrap in a large piece 
of cognac-soaked cheesecloth. double wrap in aluminum foil and allow to 
mature for at least 2 weeks before serving. 
 
yields 30-40 servings. 
 
-- 
(ID: 7987) Mirror: rec.food.recipes: Fri, Apr 23, 2004


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