~Christmas Fruit Cake~

1 1/4 lbs butter 3 1/3 cups brown sugar 13 eggs 5 cups flour 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon mace 2 lbs currants 4 lbs raisins 1/2 lb almonds 1 lb mixed fruit 1 lb red cherries 1/2 lb green cherries 1/2 cup fruit juice 1/2 cup already brewed coffee 1/2 teaspoon salt

*Prepare fruit and nuts the night before and dredge with 1 1/2 cups of flour. Cream butter and sugar add eggs one at a time beating well. Sift 3 1/3cups flour with spices, add dry ingredients with juice and coffee to the butter mixture, add fruit and nuts and combine. Fill pans one inch below top of pan. Bake at 275 degrees in foil lined pans. small pan: 2 1/2 hours medium pan: 3 1/4 hours large pan: 4 hours Makes aprox. 6 loaf pans

*After cakes have cooled brush with fruit juice and wrap in plastic wrap and then with tin foil and store in air tight container in cool dark place for 6 to 8 weeks, checking every week with a brush of fruit juice. The longer you let it sit the stronger the flavour.