Dark fruit cake

Step one:

In large bowl, add:

2 cups raisins

1 cup currants

2 (8oz) pkg.glace cherries (225 grams)

1 (8oz) chopped mixed peel or mixed fruit (225 grams)

4 oz chopped walnuts (1 cup) 

1 cup chopped dates

1/2 cup brandy 

Let this stand overnight.

Step two of the fruit cake process:

Preheat oven to 275.

Sift together:

2 cups flour

1/2 tsp.salt

1 tsp. baking soda

1 tsp.ground cloves

1 tsp allspice 

1 tsp. cinnamon

In another bow, cream 1 cup butter.

Gradually beat in:

2 cups brown sugar

6 eggs

3/4 cup molasses

1/4 cup apple juice

Careful not to fill pans too full, it will rise because of the baking soda.

Pour into four loaf pans, lined with parchment paper, bake for about 2 hours (could be more or less, sometimes they are ready in 1 hour 45 minutes.

Do not forget to grease well or add parchment to the pans. I find parchment paper helps them come out easily.

After 90 minutes start checking with tooth pick as you do with other cakes. If comes out clean, sign that it is probably done. Touch and see if it springs back. Don't over bake.

Step Three:

Take from oven and let cool. 

Once they have cooled, infuse with your favourite of one of the following: brandy, sherry, whiskey, rum or whichever alcohol you wish (maybe one of each). Then wrap in cheese cloth and store in a sealed container. Infuse with same alcohol once or twice a week for a couple of weeks then less frequently as they age (sherry, others with brandy, whiskey and screech rum) four or five tbsp per feeding. You will see it absorb into cake. At first they are greedy for alcohol but later they will absorb less. Check them regularly. Always keep wrapped and in sealed container.

I normally age them for two and a half  months before eating.