BRIDE'S DARK POUND FRUIT CAKE

CREAM BUTTER, ADD SUGAR <><>BRIDE'S CAKE<><>1 lb. BUTTER<>1 lb. BROWN SUGAR<>1 doz. EGGS<><><>1 lb. FLOUR 3 1/2 CUPS><>1 teaspoon SALT<>2 tablespoon lemon juice<>1/2 teaspoon LEMON EXTRACT<><>CREAM BUTTER, ADD SUGAR SLOWLY AND CREAM WELL.SEPARATE EGGS. BEAT EGG YOLKS AND ADD TO BUTTER MIXTURE. CONTINUE TO BEAT FOR A FEW MINUTES. SIFT FLOUR AND SALT TOGETHER. ADD FLOUR TO BUTTER MIXTURE, BEATING ONLY UNTIL SMOOTH. FOLD IN BEATEN EGG WHITES AND LEMON FLAVORINGS.<>ADD THE FOLLOWING<><>1 pkg. SEEDED RAISINS,.followed by 1 pkg.SEEDLESS RAISINS<><>1 pkg. CURRENTS<>1 lb. MIXED CANDIED PEEL<>1 lb.CANDIED CHERRIES, QUARTERED<>1 lb. DATES, CUT UP<>2 CUPS BLACK RUM<>grated rind and juice of 1 orange and 1 lemon.<>1 1/2 teaspoons CINNAMON<>1 1/2 teaspoons ALLSPICE<>3/4 teaspoon NUTMEG<>3/4 teaspoon CLOVES<>1/2 CUP MOLASSES<>1 CUP BRANDY<>2oz.UNSWEETENED CHOCOLATE MELTED<>1/2 POUND ALMONDS, blanched and TOASTED<>SOAK FRUIT FOR 1 WEEK in RUM, FRUIT JUICES AND GRATED RINDS<> MIX THE FRUIT CAKE INGREDIENTS ADDING FRUITS AND NUTS LAST><>MAKES ENOUGH BATTER TO FILL A LOAF TIN PLUS A ROUND CAKE TIN 8 3/4 in.ACROSS and 3 1/2in. DEEP<>LINE TINS WITH 3 thicknesses of BROWN PAPER, the inner one next to the CAKE being well BUTTERED<>BAKE AT 275degrees <> THE LOAF TIN WILL TAKE ABOUT 3 1/2 HOURS AND THE ROUND TIN ABOUT 5 HOURS<>WHEN CAKES ARE REMOVED FROM OVEN, LEAVE IN THE TINS AND TURN UPSIDE DOWN UNTIL COOL<>THEN WRAP IN RUM SOAKED CHEESECLOTH, COVER WITH FOIL, AND STORE FOR AT LEAST 3 WEEKS IN AN AIRTIGHT CONTAINER.!!!AT TIME OF RECEPTION SERVE WITH CHAMPAGNE OR RUM PUNCH!!!!!