Title: Pat's Dark Christmas Cake
Categories: Cake Fruit Nut
Yield: 1 Servings

1	c	Butter
1/2	c	Sugar
5		Eggs
1 3/4	c	All-purpose flour
1/2	c	Dried currants
4	c	Raisins, seeded (lexia)
2	c	Walnuts; chopped
1/2	lb	Candied citron
1/2	lb	Candied orange peel
1/2	lb	Candied lemon peel
1/2	c	Honey
1/2	c	Grape juice
1	ts	Baking powder
1/2	ts	Ground cinnamon
1/4	ts	Ground allspice
1/2	ts	Ground cloves
1/4	ts	Ground ginger
1	tb	Vanilla extract

Recipe by: Pat Brooks In a large bowl combine the raisins, peel and walnuts, making sure to break up the raisins which tend to stick together. Combine the grape juice and honey and pour over the fruit and nut mixture. Mix well and let sit for several hours or overnight.

Drain any liquid from the fruit and nuts and set it aside. Dredge the fruit and nuts with 1/4 cup of the flour.

Cream together the butter and sugar then add the eggs one at a time, beating well after each. Add the vanilla and the reserved liquid and mix again. Sift the remainder of the flour with the baking powder and spices then add to the mixture a bit at a time, stirring only to to blend after each addition. Stir in the fruit and nuts.

Turn the batter into prepared pans and bake at 250 F for 3 hours or until a tester inserted in the middle of each cake comes out clean.

Cool for 30 minutes in the pans, then turn out onto racks.

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