Whole chocolate cake on a cake platter

Unbaked Rich Fruitcake

Ingredients:

3 pounds seeded raisins

2 pounds stoned dates

1⁄2 pound candied pineapple

1⁄2 pound candied cherries

1⁄4 pound candied citron

1⁄4 pound candied orange peel

1⁄4 pound candied lemon peel

1 cup sugar

2 pounds figs

2 pounds pecans or hickory nuts

2 teaspoons cinnamon

1⁄2 teaspoon cloves

1 teaspoon salt

1 teaspoon nutmeg

Grated peel and juice of 1 orange

1⁄2 cup fruit juice

Directions:

1. Cut fruit and nuts. Mix all ingredients in bowl. Press mixture tightly into vessel. Let stand for 1 week. (Keeps well in refrigerator or freezer.)

Bourbon Fruitcake for Christmas

Ingredients:

2 cups red candied cherries

2 cups golden raisins

3 cups bourbon whiskey

8 eggs, separated

2 cups butter, softened

2 cups white sugar

2 cups packed brown sugar

5 cups all-purpose flour

1 1⁄2 teaspoons baking powder

1 teaspoon salt

2 teaspoons nutmeg

4 cups pecans

Directions:

1. In large bowl, combine cherries, raisins and bourbon; let stand overnight. Next morning, drain and reserve bourbon.

2. Heat oven to 275°F. Grease and flour four 9-by-5-by-3-inch or nine 5-inch miniature loaf pans.

3. In small bowl, beat egg whites until stiff but not dry; set aside.

4. In 5-quart bowl, cream butter and sugars. Add egg yolks, reserved bourbon, flour, baking powder, salt and nutmeg, mix well. Fold in beaten egg whites. Add fruit and nuts.

5. Divide batter evenly among prepared pans. Bake 9-by-5-by-3-inch pans for 2 hours, or mini pans for 13⁄4 to 2 hours.

6. Remove cakes from pans and cool completely. Wrap lightly and store for 2 to 3 weeks before serving to all.

Aunt Vivian’s Cocoa Cake

Ingredients:

4 eggs, beaten

2 cups sour cream

2 teaspoons vanilla

1⁄2 teaspoon salt

2 cups sugar

2 1⁄2 cups flour

2 teaspoons baking soda

4 tablespoons cocoa

Directions:

1. In large bowl, mix together all ingredients. Pour batter into two 9-inch round cake pans and bake at 350°F for 30 to 40 minutes.

2. Cool completely, and then frost as desired.

Note: You can use a 9-by-13-inch pan instead of the layer pans – use the rest of the batter to make 12 cupcakes. This cake is best when made with separated cream from the farm, rather than commercial whipping cream or sour cream because of less butterfat content in the latter. Cream that’s too sour for butter making can also be used in this cake.