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Recipe for "fruit-cake-2"

NAME

     FRUIT-CAKE-2 - A traditional European-style fruit cake
     Although fruitcakes have  a  bad  reputation,  this  one  is
     *excellent*.   My  mother  has been making it for years. She
     originally got the recipe  from  a  friend,  but  has  since
     adapted  it to suit her fans.  (She gets requests for it all
     year long.)

INGREDIENTS (1 large fruitcake)

          CAKE
     100 g     all-purpose flour
     2.5 ml    salt
     1 ml      baking soda
     1 ml      baking powder
     2.5 ml    allspice
     2.5 ml    cinnamon
     2.5 ml    cloves
     2.5 ml    mace
     2.5 ml    nutmeg
     120 g     melted butter
     2         eggs
     180 ml    black coffee (cold)
     100 g     brown sugar
     150 g     raisins
     250 g     mixed fruit
     300 g     dates
     60 ml     rum or brandy
          GLAZE
     60 g      butter
     120 ml    rum or brandy
     100 g     sugar

PROCEDURE

          (1)  Mix  the  melted  butter,  eggs,  rum  and  coffee
               together.
          (2)  Add brown sugar and mix well.
          (3)  Add rest of dry ingredients and place  in  a  but-
               tered loaf pan.
          (4)  Bake at 150 deg. C for 2 hours or until  done  (it
               will separate from the sides of the pan).
          (5)  Make glaze when almost completely baked: Melt  (do
               not  boil)  butter.   Add  rum  and sugar. Stir by
               hand.
          (6)  Remove the cake from the oven and pour half of the
               glaze  over it.  Let it cool 25 minutes, then turn
               it over and pour the remaining glaze on the  other
               side.
          (7)  Notes: Don't use glass pans. This freezes well, if
               you  make  more  than you can eat; just be sure to
               wrap it carefully so it doesn't get freezer  burn.
               Warm frozen cake in the oven, not the microwave.

RATING

     Difficulty: easy to moderate.  Time: 15 minutes preparation,
     2  hours  baking,  30 minutes finishing.  Precision: measure
     the ingredients.

CONTRIBUTOR

     Seema Chandnani
     University of Chicago Computation Center, Chicago, Illinois, USA
     snix@sphinx.uchicago.edu