Black Fruitcake
	
Mine is from our ancient Encyclopedia of Cookery, and makes a black cake... I hate to say that 
I like it a great deal more than Great-Aunt Dorothy's cake, which used to arrive every Christmas. 
That was good, but it was a lighter variety I didn't care for as much.

15 ounces seedless raisins
11 ounces golden raisins
3/4 pound citron (I use less)
1/2 pound each candied cherries, lemon, and orange rind
1/4 pound candied pineapple
2 cups coarsely chopped walnuts or pecans (I dislike walnuts)
2 1/4 C sifted all-purpose flour (rice flour works fine for me)
1 C shortening (I use butter)
1 C sugar
1/2 C molasses
5 eggs
3/4 tsp. salt
1/2 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. each cloves and mace
1/2 C fruit juice (usually orange)
1 C jam or preserves (usually blackberry)

Chop fruits coarsely, add nuts, and mix in 1 1/2 C flour. Cream shortening until fluffy. Gradually add 
sugar and molasses. Beat in eggs; add remaining flour, sifted with salt, soda, and spices; mix well. 
Stir in fruit and nuts, fruit juice, and jam. Turn into 3-4 pans, greased and lined with waxed paper, and 
bake at 275 for about 3 1/2 hours.

I use rectangular loaf pans, poured about an inch deep, then cut the finished cake in quarters (we don't 
eat a lot at one time, and the small size is good for gifts). I call it Oxford Jam Cake to avoid the fruitcake 
stigma. LOL

For wrapping, you are all so modern! I wrap mine in clean old sheeting. The cloths are never reused, so 
buy good sheets at the goodwill and wash if you need to, then tear into large enough pieces to wrap the 
cake. Then I pack them in airtight tins lined with waxed paper. The cloth absorbs and holds the bathing 
alcohol, and doesn't break down.

They are bathed twice a year in middle-quality brandy, and in the airtight environment just opening the tin 
is enough to knock you over after a couple of years. :) I'm alcohol intolerant, so I have to watch it; it hasn't 
gotten to me yet, but the strength of flavor is such that I eat only a few bites at a sitting.