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In a large bowl, cream the butter and brown sugar with an electric hand mixer. Once light and fluffy, beat in the eggs, 1 at a time. With the mixer running, add ⅓ of the flour mixture then ½ of the fruit paste, then another ⅓ of the flour. Switch to a rubber spatula and fold in the remaining fruit paste and flour.
No black cake introduction is complete without telling you about all those eerie large glass jars of black stuff (currants, prunes, raisins soaked in rum) my mother had hidden under the kitchen sink. I was ordered to not touch, open or smell the contents.
Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done. Cake should shrink from the sides of the pan. Cool cake in the tin for 24 hours before removing. Let the cake ripen for some time before serving. Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.
1. In a small bowl or measuring cup mix 1 cup of cherry wine and 1 cup of rum. 2. In a small glass bowl, add raisins, currants, prunes and mixed fruit peel and 1 cup of rum and wine mixture, reserving the remaining cup to pour over the cake when it’s finished baking.
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