Black Fruitcake

1 1/2 cup citron, cut into thin shreds
1 cup orange peel, cut into thin shreds
3 cup candied pineapple, cut into thin shreds
1 1/2 cup glaceed cherries, cut in half
4 cup seedless raisins
2 cup sultanas
2 cup currants
1 1/4 cup cognac, plus additional for
brushing and for soaking cheesecloth
2 cup filberts
3 cup flour
1 tsp. ground cinnamon
pinch of ground cloves
1/2 tsp. ground mace
pinch of grated nutmeg
1/2 tsp. baking soda
8 Tbsp. (1 stick) unsalted butter
2 cup sugar (part brown sugar may be used)
6 eggs lightly beaten
3 oz. unsweetened chocolate, grated

Combine the citron, orange peel, pineapple, cherries, raisins, sultanas,
and currants. Add 1 cup cognac to this mixture, cover, and let sit in the
refrigerator for 2 days. Toast the filberts in a 350 degree over for 30
minutes. Coarsely chop them or leave them whole, as you wish. On the day
you bake the cake, remove the fruit from the refrigerator, sprinkle 1/2 c.
sifted flour over it, and blend the mixture well. Add the nuts and mix
again.

Sift the remaining 2 1/2 cup flour, and then measure to exactly 2 1/2
cups. Combine the flour with the cinnamon, cloves, mace and nutmeg. Add
the baking soda. Preheat the oven to 275 degrees F. Line a pan or pans
with wax paper or brown paper. Best to butter the pan first. Use 9 inch
bread pans, 1 large square pan, or two 9 inch springforms.

Cream together the butter and sugar. Add the eggs, grated chocolate, and
remaining 1/4 cup cognac. Blend all this very firmly with the flour,
which you should add a little at a time. When it is perfectly blended,
pour over the fruit and nut mixture and mix well with your hands. If bread
pans are used, bake the cakes for 1 1/2 hours. If you use a large
springform, the cake should bake about 1 hour longer. Let the fruitcake
stand for 1 hour or more after it comes out of the oven. Ease the cake
out of the pan, carefully peel off the paper, and turn top side up to
finish cooling. Brush top and sides with cognac. Wrap in a large piece
of cognac-soaked cheesecloth. Double wrap in aluminum foil and allow to
mature for at least 2 weeks before serving.

Yields 30-40 servings.

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