DARK FRUIT CAKE

1 c. butter
1 c. brown sugar
3 eggs
1 c. molasses
1/2 c. milk
1/4 c. strong black coffee
1/4 c. dark rum
1/2 tsp. baking soda
3 1/2 c. all purpose flour
1 c. strawberry jam
2 lbs. currents
2 lbs. dark raisins
1 c. dark rum
1/2 lb. mixed peel
1 lb. mixed fruit
1/2 lb. each red and green cherries
1 tsp. allspice
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

At least one day before making cakes combine currants and raisins in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly and cover.

Prepare cake pans by lining with brown paper well greased with shortening (Crisco). In a large mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, then molasses and cream well.

Combine milk, "Screech and coffee". Dissolve baking soda in this mixture. Mix together flour, spices and salt. Alternately add and combine flour mixture and milk mixture to the creamed mixture, beginning and ending with flour, stir in strawberry jam. Mix thoroughly. Stir in fruits and raisins until completely covered with batter.

Pack in prepared cake pans. Bake 2 1/2 to 3 hours at 300 to 325 degrees. Test with a cake tester at 2 1/2 hours.

While cakes are still warm, poke a few holes into tops of cakes, pour a few teaspoons rum over them, and let them sit for about 5 minutes.

Remove from pans, peel off the paper, and cool completely. Wrap in handy wrap and aluminum foil. Store in refrigerator.

Makes 3 or 4 cakes, depending on the pan size.

BISHOP CAKE (FRUIT CAKE)

INGREDIENTS

1/2 lb. butter
1 cup sugar
5 eggs, beaten
4 cups pecans, broken
1 cup yellow candied pineapple
3/4 cup flour
1/2 teaspoon baking powder
2 tablespoons lemon extract
2 tablespoons vanilla extract
3/4 lb. candied red cherries or candied mixed fruit

COOKING DIRECTIONS

Cream together butter with sugar. Add well-beaten eggs and mix.

Coarsely chop pineapple and break pecans (may substitute walnuts).

Dredge pineapple, nuts, and candied cherries in the 3/4 cup of flour.

Combine the remaining flour (leftover from dredging) with baking powder. Mix with creamed butter mixture, adding lemon extract and vanilla.

Grease and flour an angel food pan well, tapping out excess flour.

Bake for 30 minutes at 300°F. Reduce temperature to 250°F and continue cooking for an additional 2 1/4 hours.

When cake has cooled, place into a tin with a tight fitting cover.

Place a small glass into the center of cake and fill with rum.

Allow cake to absorb. Refill glass as necessary, allowing to run over. Let cake age for about 10 days. Cut into very thin slices to serve.

COCONUT GLAZED COCKTAIL FRUIT CAKE

Cake Batter:
INGREDIENTS

1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour

Coconut Glaze:
INGREDIENTS

1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut

COOKING DIRECTIONS

Preheat oven at 350°F.

Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won't need it for this recipe). Measure 2 cups of cocktail fruit and set aside.

In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.

Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.

Remove cake from the oven and allow to cool while the glaze is prepared.

Making the Glaze:
COOKING DIRECTIONS

Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.

FRIENDSHIP FRUIT CAKE

INGREDIENTS

20 ounce "tidbit pineapple or chunk, the juice and 2 cups sugar. (extra addition)
Add two 10 ounce jars maraschino cherries, and 2 small cans (or large can) mandarin oranges, the juice and 2 cups sugar.(extra addition)

1 box golden butter cake mix
1 box instant pudding mix (any flavor except chocolate)
4 eggs
2/3 c. Wesson oil
1 c. each of chopped pecans, walnuts, coconut, dates, raisins
1 1/2 c. drained fruit

COOKING DIRECTIONS

There is enough fruit for 3 cakes; however, you can make two large cakes if you have large Bundt pans or tube pans. Grease and flour pans. I put a circle of wax paper in the bottom of my pans.

Bake 1 hour and 15-30 minutes at 300 degrees. Do not over bake.

The oil, eggs, cake mix and pudding mix can be mixed in electric mixer but then dough will be quite stiff and you must add the remaining ingredients by hand.

Cool 30 minutes, turn out, then turn over and brush top and sides with slightly warmed Karo syrup.

You do not have to use all the nuts, etc., name in recipe; you can use just 1 cup of each, but cake is much better when all are used.

Cool and wrap with freezer paper if storing in freezer. Keep 1 pint juice for yourself and give 2 pints (and a copy of recipe) away to friends.

Within 3 days of receiving your starter, in a 1 gallon glass jar (I found mine at Old America Store), add 29 ounce can sliced (and juice) peaches, cut in half to the starter, plus 2 cups sugar. Stir well.

MIXTURE SHOULD BE STIRRED EVERYDAY AND STORED UNREFRIGERATED WITH LOOSE TOP.