*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Holidays                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Glazed candied orange peel
                         .  diced
    1       c            Glazed candied lemon peel
                         .  diced
    2       c            Citron -- diced
    1       c            Currants
    2       c            Seedless raisins -- chopped
      1/2   c            Dry red wine
      1/2   c            Brandy
    3 1/2   c            Flour -- all-purpose
    1       t            Ground cinnamon
    2       ts           Nutmeg -- grated
      1/2   ts           Ground cloves
    1       t            Ground allspice
      1/2   ts           Ground mace
    1       t            Baking powder
      1/2   ts           Salt
    1       c            + 6 Tbsp butter -- softened
    2       c            Brown sugar -- packed
    5                    Eggs -- separated
      1/2   c            Sorghum molasses
   Mix all the fruit in a large bowl and pour in the wine
   and brandy. Stir gently and set aside to marinate for
   a few hours.
   Butter a 10-inch tube pan or two 9-by-5-by-3-inch loaf
   pans and line it (or them) with clean parchment paper.
   Butter the paper.
   Sift the flour with the spices twice. Add the baking
   powder and salt and sift again.
   Put the butter into a large mixing bowl and cream
   until satiny. Add sugar and, using an electric mixer,
   cream until light and fluffy. Beat the egg yoLlcs
   slightly and then add them to the bowl. Mix the batter
   well before you start to add the flour-spice mixture.
   Stir the batter as you add the flour, a litde at a
   time, stirring well after each addition. When the
   flour is thoroughly incorporated, add the molasses and
   stir. Finally, stir in the fruit and any soaking
   liquid in the bowl.
   Put the egg whites in a grease-free bowl and beat with
   a clean beater until they hold stiff peaks. Fold them
   into the batter thor oughly and then spoon the batter
   into the prepared pan (or parns). Cover loosely with a
   clean cloth and let the batter sit overnight in a cool
   place to mellow.
   On the next day, heat the oven to 250 degrees. Place
   the fruitcake on the middle rack of the oven and bake
   for 3 1/2 to 4 hours. After 1 1/2 hours, cover the pan
   with a piece of brown paper (do not use foil) or set
   the pan in a paper bag and return it to the oven.
   When the cake has baked for 3 1/2 hours, remove it
   from the oven and listen closely for any quiet,
   bubbling noises. If you "hear'' the cake, it needs
   more baking. Or test the cake with a toothpick or cake
   tester. If the toothpick or tester comes out of the
   center of the cake clean, the cake is ready to take
   from the oven. Put it on a wire rack to cool, still in
   the pan.
   When the cake is completely cool, turn it out of the
   pan (or pans), leaving the brown-paper lining on the
   cake. Wrap the cake with parchment, then aluminum
   foil, and pack the cake in a tin. Homemade fruitcakes
   need air, so punch a few holes in the lid of the tin
   or set the cover loosely on the tin.
   Set the tin in a cool, undisturbed place, and every
   two or three weeks before Christmas, open the foil and
   sprinkle the cake with a liqueur glassful of brandy,
   wine, or whiskey. The liquor will keep the cake moist
   and flavorful and help preserve it as well.
                    - - - - - - - - - - - - - - - - - -