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Famously indestructible, a fruitcake has withstood a century in the coldest, windiest, and driest place on Earth. Conservators with the New Zealand-based Antarctic Heritage Trust recently found the 100-year-old dessert in Antarctica ‘s oldest building, a hut on Cape Adare. (See ” Electrifying Photos of the Early Age of Antarctic Exploration .”)
First prepare the fruit, cutting the citron and pineapple into small pieces. Leave the cherries whole. Wash and dry the raisins and currants. Do this several days before the cake is to be made so that they will be thoroughly dry. Blanch and slice the almonds. Prepare the seeded raisins by pouring boiling water over them and allowing them to drain.
This is truly the king of fruit cakes. I ice it and use it as my Christmas cake every year, and un-iced throughout the year! My father-in-law claims it is the best fruit cake he has ever eaten (he’s 75 and eaten a few!) and my husband and 3 year old go mad for it. It freezes perfectly, even if its iced, so no need to worry about the size of it.
Stir together flour, baking powder, salt, ginger, cloves and cinnamon – set aside. In a large mixing bowl, beat butter and brown sugar until combined. Beat in eggs, one at a time, until well incorporated. Beat in molasses and cold tea. Fold in flour mixture until completely blended.
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