Dark Rich Christmas Cake
|Seedless raisins||1 1⁄2 Pound|
|Candied cherries||1⁄2 Pound|
|Chopped mixed citrus peel||1⁄2 Pound|
|Candied pineapple||1⁄2 Pound|
|Butter||1 Pound, softened|
|Brown sugar||12 Ounce|
|Eggs||8 Small, beaten|
|Grated lemon zest||1|
|Ground cloves||1 Teaspoon|
Place the raisins, candied cherries, currants, mixed citrus peel and candied pineapple in a large bowl and toss with a few tablespoons of flour.
Beat the butter until creamy in a huge mixing bowl; beat in the brown sugar.
Mix in the eggs, lemon juice and zest, cinnamon, cloves and nutmeg.
Add the flour to the fruit alternately with the egg mixture, mixing well after each addition.
When mixing becomes difficult, roll up your sleeves and mix with your hands.
Press into a heavy 31/2 inch deep by 81/2 inch round cake pan lined with very lightly buttered parchment paper.
Bake at 250 degrees for 5 to 51/2 hours.