Recipe: Northern Pacific Dark Fruit Cake

NORTHERN PACIFIC DARK FRUIT CAKE

2 pounds raisins (5 1/4 cups)
2 pounds currants (6 1/4 cups)
1 pound mixed candied fruits, diced (2 cups)
1 pound candied whole cherries (2 1/4 cups)
1 pound candied pineapple, diced (2 cups)
2 1/4 cups granulated sugar
2 cups butter (4 sticks)
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
12 eggs
1 tablespoon lemon extract
1 tablespoon vanilla
1 tablespoon sherry or port wine
5 cups all-purpose flour
1 cup walnuts, halves or pieces
1 cup pecan halves
1 cup whole almonds, blanched (see note)

The day before baking, mix raisins, currants, mixed fruits, cherries and pineapple. (This helps to blend flavors.) Keep in a cool place.

Preheat oven to 300 degrees F. Grease four 9-by-5-inch bread pans; line bottoms and sides with strips of parchment paper, grease paper.

Lightly mix sugar, butter and salt. Add cinnamon, mace, nutmeg and cardamom. Slowly add eggs, stirring to blend; add lemon extract, vanilla and wine. Then add flour, mixing lightly. Add fruits, walnuts, pecans and almonds; combine well.

Pour into prepared pans, filling them three-quarters full. Bake approximately 1 hour and 45 minutes. Since oven temperatures vary, watch closely and do not overbake. Cakes should pull away from sides of pans when done. Cool thoroughly; remove from pans.

Note: To blanch almonds, cover them with boiling water, then drain. The skins should slip right off.

Makes 4 loaves, approximately 10 pounds
Source: Dining Car Line to the Pacific by William McKenzie