Black fruit cake


February 1, 2015


1Put the chopped plums with raisins.

2Pour a bottle of wine to cover.

3Let rest for a few weeks or months.

4Meng de room, sugar and butter until light and creamy.

5Break the eggs into butter mixture and mix.

6Add soaked fruit, but not too much wine, and mix well.

7Add mixed peel and cherries lightly floured.

8Add essences and spices and mix well again.

9Stir in flour and when everything is mixed, there may be some of the wine from the soaked fruits.

10Add brown dye on cake as dark as you want to make.

11Pour into well greased and lined (with wax paper) cake tins and bake in a preheated oven at 180 degrees.

12This takes about an hour, but control by inserting sharp knife cake, which is good when knife comes out clean.

13Let cool, and pour very generous with red wine or sherry.


1 pound plums

1 pound currants

1 pound raisins

1 / 2 lb mixed Peel

1 DOSE. Owner

2 tsp almond essence

1 / 2 teaspoon nutmeg

1 / 8 teaspoon ground cloves

1 pound of cherries (quartered)

1 pound of flour

1 pound brown sugar

1 pound of butter

4 tsp vanilla essence

1 / 2 teaspoon ground cinnamon

1 teaspoon grated lemon zest

2-3 bottles of red wine