Dark Fruit Cake Recipe

225 g/8 oz chopped mixed glace (candied) fruits
350 g/12 oz stoned (pitted) dates, chopped
225 g/8 oz raisins
225 g/8 oz glace (candied) cherries, chopped
100 g/4 oz glace (candied) pineapple, chopped
100 g/4 oz chopped mixed nuts

225 g/8 oz plain (all-purpose) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
2.5 ml allspice
1.5 ml ground cloves
1.5 ml salt
225 g/8 oz lard (shortening)

225 g/8 oz soft brown sugar

3 eggs
175 g/6 oz black treacle (molasses)
2.5 ml/0.5 tsp vanilla essence (extract)

120 ml/4 fl oz buttermilk

Method:

Mix together the fruit and nuts. Mix together the flour, bicarbonate of soda, spices and salt and stir 50 g/2 oz/0.5 cup into the fruit. Cream together the lard and sugar until light and fluffy. Gradually add the eggs, beating well after each addition. Stir in the treacle and vanilla essence. Stir in the buttermilk alternately with the remaining flour mixture and beat until smooth. Stir in the fruit. Spoon into a greased and lined 25 cm/10 in cake tin (pan) and bake in a preheated oven at 140°C/275°F/gas mark 1 for 2.5 hours until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling.