Extra Fruity Dark Fruit Cake
|Seeded raisins||750 Milliliter (3 Cups)|
|Dark seedless raisins||375 Milliliter (1 1/2 Cups)|
|Halved candied cherries||300 Milliliter (1 1/4 Cups)|
|Chopped candied pineapple||250 Milliliter (1 Cup)|
|Currants||175 Milliliter (3/4 Cups)|
|Chopped mixed candied peel||150 Milliliter (2/3 Cup)|
|Rum/Brandy / sherry / fruit juice||75 Milliliter (1/3 Cup)|
|All purpose flour||425 Milliliter (1 3/4 Cups)|
|Baking powder||1⁄2 Teaspoon|
|Packed brown sugar||250 Milliliter (1 Cup)|
|Butter||125 Milliliter, softened (1/2 Cup)|
|Red currant jelly||125 Milliliter (1/2 Cup)|
|Almond extract||1 Teaspoon|
|Pecan halves||375 Milliliter (1 1/2 Cup)|
In plastic container or bowl, combine seeded and seedless raisins, cherries, pineapple, currants, peel and rum; cover and let stand overnight or for up to 2 days, stirring occasionally.
Grease 13 x 9 inch (3.5 L) cake pan; line base and sides with double thickness of brown paper.
Stir together flour, cinnamon, salt, baking powder and nutmeg; toss 1/2 cup (125 mL) with raisin mixture.
In large bowl, beat sugar, butter and jelly until fluffy; beat in eggs, one at a time, and almond extract.
Stir in flour mixture; stir in raisin mixture and pecans.
Scrape into prepared pan, tapping pan on counter to eliminate air pockets; smooth top.
Cover pan loosely with foil, shiny side out.
Set shallow baking dish half full of boiling water on bottom rack of oven.
Bake cake on center rack in 300Â°F (150Â°C) oven for 2 to 2-1/2 hours or until cake tester inserted into center comes out clean.
Let cool in pan on rack; remove from pan and remove paper.
Cut crosswise into 6 bars. (Bars can be wrapped in plastic wrap and stored in airtight container in cool, dry place for up to 1 year.)