DARK CHRISTMAS FRUIT CAKE

DARK CHRISTMAS FRUIT CAKE

1 pound dates cut up (2-cup measure, packed)
12 ounces red glace cherries (2-cup measure)
12 ounces green glace cherries (2-cup measure)
12 ounces mixed peels (2-cup measure)
4 ounces pecans (heaping 1-cup measure)
8 ounces whole almonds (1-1/3 cups)
8 ounces chopped walnuts (2 cups)
1-1/2 pounds sultana raisins (5 cups, packed)
1 cup (mixed colors) candied pineapple (cut up)
3/4 cup cooking sherry or wine or brandy
1/2 cup corn syrup
1/2 cup butter (OR 1/4 cup each butter and margarine)
1-1/2 cups sugar
1 tsp lemon extract
6 large eggs (yolks and whites divided)
3 cups sifted cake and pastry flour
1/2 tsp baking soda
1 tsp cream of tartar
3/4 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves

Combine all fruits and nuts in clean large dishpan. Add sherry or brandy and corn syrup; mix well and let stand while you go on to the next two steps: Cream together butter, sugar and lemon extract till very light. Add egg yolks and beat for 5 minutes.

Sift and measure flour and sift again with soda, cream of tartar, salt and spices.

Stir butter-sugar mixture into fruits along with sifted dry ingredients.

Beat reserved egg whites till stiff and stir in till mixture is thoroughly blended.

Have ready 4 triple wax-paper-lined and buttered loaf pans (or set of 3 graduated round or square pans) and turn batter into them, pushing into corners and smoothing tops. In bottom of oven have water pan (broiler pan will do) filled with boiling water and at centre of oven place cakes.

Bake 275 for 2-1/2 to 2-3/4 hours fro loaf pans, and longer for largest of the graduated pans. After 1 hour of baking, position of pans should be turned and switched in oven.

Cool cakes in pans and then turn out on racks to thoroughly cool. Wrap in triple plastic bags and store in refrigerator.

NOTE: Cake freezes well and slices better when it is cold.