*  Exported from  MasterCook  *
                            DARK CHRISTMAS CAKE
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Blanched almonds
    3       lb           Seedless raisins
    2       lb           Currants
    1       lb           Candied cherries,
                         Cut in half
    1       lb           Dried figs, chopped
    1       lb           Dates, cut up
    1 1/2   lb           Chopped mixed candied peels
    1       lb           Candied pineapple, cut up
    1       c            All-purpose flour
    3       c            Soft butter
    3       c            Brown sugar, packed
   12       lg           Egg yolks
    5 1/2   c            Sifted all-purpose flour
    1       t            Salt
    2       ts           Cinnamon
    2       ts           Mace
    2       ts           Allspice
    2       ts           Nutmeg
    1       t            Cloves
    3       ts           Baking soda
      3/4   c            Prune juice
      1/4   c            Brandy
   12       lg           Egg whites
   This recipe makes a very large amount (about 28 cups)
   of fruit cake batter and can be baked in a number of
   different sizes of pan. If you want to make several
   small cakes for gifts you can divide the batter among
   9 8x4x3 inch loaf pans using a generous 3 cups of
   batter for each. Or if you wish to use larger loaf
   pans you can put the batter in 6 9x5x3 inch pans using
   a generous 4 1/2 cups batter in each. Bundt pans make
   attractive cakes and this amount of batter is enough
   for 3 12 cup Bundt pans using a generous 9 cups of
   batter in each. If you use 10-inch tube pans you can
   make 2 cakes using 12 cups of batter for each and an
   8x4x2 1/2 inch loaf pan with the remaining batter. Of
   course you can also use any combination of these
   sizes. For example, you can make a large cake in a
   Bundt pan, two 9x5x3-in loaves and three 8x4x3-inch
   loaves. If you wish you can prepare half the batter
   and bake it in three 9x5x3-inch loaf pans or in one
   12-cup Bundt pan and one 9x5x3-inch loaf pan. Line
   greased pans with greased heavy brown paper, except
   for the Bundt pan which should be greased and floured.
   COMBINE nuts and fruit in a very large bowl or
   roasting pan. Add 1 cup of flour and toss by hand to
   coat fruit with flour. CREAM butter well ( you can use
   your electric mixer for this part of the recipe). Add
   sugar and beat until fluffy. Beat in egg yolks.
   Transfer mixture to a large bowl. Sift 5 1/2 cups
   flour with salt, spices and soda and add to creamed
   mixture alternately with prune juice and brandy. Mix
   with a wooden spoon. Add this mixture to the fruit and
   nuts and blend well.The easiest way to blend this
   large amount of mixture is with your hands. Beat egg
   whites until stiff and fold into mixture. MEASURE into
   prapared pans and press well into the corners. Heat
   oven to 275'F. Bake cakes in 8x4x3-inch pans for about
   3 hours, in 9x5x3-inch pans or Bundt pans for about 3
   hours and 15 minutes and in 10-inch tube pans about 3
   1/2 hours or until a toothpick stuck in the center
   comes out clean. Let stand in pans a few minutes, then
   turn out on racks and cool. Strip off paper and wrap
   cakes in cheesecloth dampened with brandy and then in
   foil and store in a cool place. MAKES 15 LBS OF FRUIT
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