Spicy Fruit Cake
|Unsweetened chocolate||1 Ounce|
|Currants||1 Cup (16 tbs)|
|Raisins||3 Cup (48 tbs)|
|Mixed chopped candied fruits and peels||4 Cup (64 tbs)|
|Pecan halves||1 Cup (16 tbs)|
|Slivered blanched almonds||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Ground cloves||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Light brown sugar||1 Cup (16 tbs), lightly packed|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
Melt chocolate; set aside.
Grease bottom and sides of a 10-inch tube pan and line with wax paper or aluminum foil; set aside.
Preheat oven to 300°F (150°C).
In a large bowl, thoroughly mix currants, raisins, candied fruits and peels, nuts and 1 cup of the flour.
Combine remaining flour, nutmeg, cinnamon, cloves and baking soda in a small bowl; set aside.
In a large mixer bowl, cream shortening and brown sugar until light and fluffy.
Add egg yolks 1 at a time, beating well after each addition.
With electric mixer on low speed, blend in melted chocolate.
Alternately beat in the flour-spice mixture and fruit juices, beating after each addition until just smooth.
Stir into fruit-nut mixture.
Beat egg whites until stiff.
Fold into batter.
Turn into prepared pan.
Bake 2 hours and 20 minutes or until done.
Cool completely in pan.