Dark Rich Fruit Cake

Yields 12 pounds of cake. Juice and grated rind of 1 orange Juice and grated rind of 1 lemon 1/2 cup rum 1 pound butter 2 1/4 cups firmly packed brown sugar 12 eggs, separated 1 tsp almond extract 1 tsp vanilla extract 4 cups unsifted all-purpose flour 1 cup strong, cold coffee Wash and scald raisins to plump. Drain and dry well. Place all fruit and almonds into a large bowl. Sprinkle spices over fruit and add the lemon and orange rind and juice. Stir in the rum and let stand overnight, stirring occasionally. Cream butter. Gradually add sugar, beating well after each addition. Add egg yolks one at a time, beating well after each addition. Add flavourings. Add 1 cup of flour to fruit and nut mixture. Toss to coat well. Add remaining flour alternately with cold coffee to the creamed mixture. Stir in fruit mixture. Beat the egg whites until stiff peaks form. Fold into batter. Pour batter into 3 pans which have been lined with two thicknesses of brown paper and the top layer greased and dusted with flour. (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. Remove from pans and peel off paper. Wrap cakes in cheesecloth (moistened with rum); then in foil. Keep in a cool place for four to six weeks to allow the flavours to join. NOTES: Open the foil and re-moisten the cheesecloth at least once in the ripening process. (By drizzling over about 2 Tbsp rum) There is note of timings for different fruit cake pans. (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 275F oven.