Nova Scotia Black Fruitcake

1 (10-inch) tube cake, or 2 loaf cakes

1 lb candied pineapple, shredded

1 lb golden raisins

½ lb seeded raisins

½ lb candied cherries, halved

4 oz candied citron, coarsely chopped

4 oz currants

2 oz candied lemon peel, coarsely chopped

2 oz candied orange peel, coarsely chopped

½ cup dark rum, cognac or sherry

4 oz almonds, blanched and shredded

4 oz walnuts or pecans, coarsely chopped

2 cups flour

½ tsp mace

½ tsp cinnamon

½ tsp baking powder

1 tbsp milk

1 tsp almond extract

¼ lb butter

1 cup granulated sugar

1 cup brown sugar, packed

5 eggs

Mix fruits. Add rum, cover and let stand overnight.

Preheat oven to 275 F. Grease one 10-inch tube pan or two 9x5x3-inch loaf pans. Line with wax paper and grease the paper.

Combine fruits, nuts and ½ cup flour.

Sift together remaining flour, mace, cinnamon and baking powder. Mix milk with almond extract.

Cream butter until smooth, adding sugars gradually. Add eggs, mix well and add the milk mixture. Add flour mixture; mix well.

Pour batter over the fruits and nuts and mix thoroughly. Fill pans and press batter down firmly.

Bake tube cake about 4 hours, loaves about 3 hours. Let cakes stand 30 minutes. Turn out onto a rack and peel off the paper.

Wrap cooled cakes in cheesecloth soaked in the rum. Place in a crock or deep kettle and cover tightly. As the cloth dries, dribble a little of the same liquor over it. Let ripen 1 month before frosting with a layer of each of the following two frostings. When dry, spread the milk frosting evenly with confectioners' sugar icing.

Almond Paste

(Frosts 1 (10-inch) tube cake or 2 loaf pans)

1 lb almonds, blanched

1 lb sifted confectioners' sugar

3 egg whites, lightly beaten

1 tsp almond extract

Grind almonds fine. Add remaining ingredients; mix thoroughly. Spread over the cake. Let dry.

Milk Frosting

(Frosts 1 (10-inch) tube cake or 2 loaf pans)

1 tsp butter

1½ cups sugar

1 tbsp light corn syrup

½ cup milk

½ tsp almond extract

Cook butter, sugar, corn syrup and milk to 234 F degrees, stirring. Cool. Add almond extract and beat until of a soft fudge consistency. Spread over almond paste. Let dry.

Confectioners' Sugar Icing

(About ½ cup)

Mix 4 teaspoons water with 1 cup sifted confectioners' sugar. Add ¼ teaspoon of any desired flavouring.