Dark Fruit Cake

• 1 lb. butter or margarine
• 1 lb. light brown sugar
• 10 eggs
• 4 c. sifted flour with 1 tsp. allspice
• 1 tsp. salt
• 1/2 lb. figs
• 1/2 lb. candied pineapple and cherries, sliced
• 1 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 3/4 lb. chopped almonds
• 1/2 lb. candied fruit
• 1/4 to 1/2 lb. candied citron
• 1 lb. seedless raisins
• 1 lb. well washed currants
• 1 c. grape juice
• 1 c. brandy

1. Mix fruit with grape juice and brandy.
2. Cover and let stand overnight.
3. Cream the shortening until soft; add the sugar and beat until creamy.
4. Add egg yolks and beat again until well blended.
5. Next add fruit with the fruit juice and brandy and the egg whites until frosty.
6. Finally, add the flour sifted with spices, etc. and mix thoroughly.
7. Pour into pans lined with buttered paper and bake in a 250u0b0 oven for 2 to 3 hours, depending on size of pan.
8. Makes 9 to 10 pounds.
9. Will keep a year.

butter, light brown sugar, eggs, flour, salt, figs, candied pineapple, nutmeg, cinnamon, baking soda, almonds, candied fruit, candied citron, raisins, well washed currants, grape juice, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402837 (may not work)