Siata P, here it is !!


2 lbs. Raisins; lb Currants
1 lb Prunes; lb Cherries
lb Mixed Peel; Grated Rind of green Lime
Browning, 2 teaspoons vanilla
1 pint rum, 1 pint port wine
1 pint sherry, 12 eggs
1 lb Butter, lb dark sugar
1 lb flour, teaspoon salt (optional)
3 teaspoons baking powder
1 teaspoon nutmeg
2 teaspoons cinnamon
A pinch of cloves


METHOD

All fruits should have been soaking in the rum/wine/sherry. Set oven to between 250 and 300F

Cream butter and sugar very well. Separate egg yolks. Beat egg whites until sort of fluffy. Add to butte/sugar mixture (using a wooden spoon). Beat yolks with beater and add to above mixture. Sieve together flour, baking powder and salt. Add to mixture in 2 or 3 equal parts, making sure to FOLD it into the mixture (Dont STIR). Add the browning to your desired colour (Bear in mind that the cake gets darker as it bakes, so be cautious) Add fruit mixture (if properly sealed this could knock you out when opened!!!).

Pour batter into well-greased pan(s) that is/are lined with grease paper. Bake until knife comes out clean (approx. 2 hours). Dont open oven for at least the first 45 minutes.

P.S. When I was growing up my granny used to put some breadcrumbs in the mixture as well. I suggest about half pound if you want to try that and then use about pound of flour instead. Also, I was taught a good rule of thumb is 1 cup of flour for each 1lb of fruit. You might not want to use all the fruits at once. The lime cuts the rawness from the egg. If you are into nuts, you can add some to your liking.