Dark Fruitcake Recipe

With 4 layers of newspaper each, wrap outside of two greased 9- x 5-inch/2 L loaf or tube pans and secure with kitchen string; set aside.

In large bowl, stir together figs, currants, dates, prunes, peel, lexia raisins and sultanas and 1/2 cup/125 mL of the rum; let stand at room temperature, stirring once or twice, for at least 2 hours or, preferably, overnight.

Stir pecans into fruit mixture. Whisk together flour, cinnamon, ginger, cloves, allspice, nutmeg and salt; sprinkle 1 cup/250 mL of the flour mixture over fruit mixture and stir to coat.

In large bowl, beat butter until creamy; beat in sugar until light and fluffy. One at a time, beat in egg yolks. Stir in remaining flour mixture and wine, alternating 3 additions of flour mixture and 2 of wine; stir in fruit mixture until thoroughly mixed.

In separate bowl, beat egg whites with cream of tartar until in stiff but not dry peaks; fold into fruit mixture until no streaks of egg whites are visible. Scrape into prepared pans. Smooth tops; decorate with pecan halves and/or cherries as desired.

Fill shallow pan with water and place on bottom rack of oven; place cake pans in centre of 275F/140C oven and bake until cake tester inserted in centre comes out clean, about 3 hours. Let cool completely in pans on rack. Cover; let stand at room temperature overnight.

Remove from pans; with tip of skewer, poke holes about 3/4 inch/2 cm apart in tops of cakes. With 3 or 4 layers of cheesecloth, wrap each cake and set on large piece of foil; slowly pour 1/4 cup/60 mL of the remaining rum over top of each.

Wrap securely with foil; store in cool place or refrigerator for 4 weeks or for up to 12 weeks.

Makes 2 cakes; each cake is 16 to 24 servings.