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Richest Fruit Cake-Black Cake

Prepare the fruit first. 2 1/2 pounds of seedless raisins. 2 1/2 pounds of clean dry currants. 1 1/2 pounds of citron, shred fine. 2 ounces of mixed ground spices-cinnamon, cloves, nutmeg and mace. 1 small cupful of strong black coffee. 1 small cupful of reboiled molasses. 1 small cupful of brandy. 1 tablespoonful of extract of lemon.

A small addition of almonds, nuts, candy, or cut figs can be made if wished. Then mix the cake batter: 14 ounces of sugar. 14 ounces of butter. 11 eggs. 18 ounces of flour. Mix up same as pound cake, after the flour is all in add the 2 ounces of spice, then the coffee, molasses, brandy and lemon extract. The batter will then be quite thin. Dust the fruit well with flour and and mix it in. Line two cake molds with buttered paper and divide the mixture into them. Set the molds in the middle of a sheet or two of greased paper, gather it up around them and tie with twine, thus wrapping the molds in paper to shield them from too much heat and avoid burning the fruit. Bake from 2 to 2 1/2 hours in a slack oven.

The black cake above should be at least 2 or 3 days old before it is cut. The amount of cake batter only serves to hold the fruit together, but, it ought to be mentioned, the quantity of the pound cake mixture in it may be doubled and all the other ingredients remain the same and it will still be a very rich black cake.