Ingredients:

Fruit:

1 lb 1 lb 1 lb 1 lb 3/4 lb

raisins prunes currents glacé cherries mixed orange and lemon peel

Cake:

1 lb 1 lb 1 T 1/2 tsp 1/2 tsp 12 1 lb + 1 c 3 tsp 1 lb

butter dark brown sugar good quality vanilla nutmeg cinnamon eggs flour baking powder burnt sugar (I actually used 4oz of molasses here)

Procedure:

Part I - The Fruit:
1.  Purée or chop all of the fruit very fine.
2.  Pour into a large bowl or crock & cover with one bottle of Passover wine or a fifth of the darkest rum you can find.
3.  Marinate at least two weeks or for a couple years if you're like me and sometimes have trouble getting a "round tuit".
4.  Just add a little leftover rum or whatever occasionally to keep the fruit moist.

Part II - Baking:
1.  Preheat oven to 350ºF.
2.  Cream together the butter and brown sugar.
3.  Add the fruit and the wine.
4.  Mix well.
5.  Add vanilla, nutmeg and cinnamon.
6.  Mix again.
7.  Beat in the dozen eggs.
8.  Add flour, baking powder an burnt sugar (or molasses).
9.  Mix thoroughly. 
     Batter should be dark brown.
10.  Bake in two deep 9-inch, well-buttered and floured cake tins for 1 to 1 1/4 hours. I used bundt pans.
11.  Remove from oven and cool.
12.  When the cake is absolutely cool, wrap it in waxed paper or tin foil (not plastic wrap) until you are ready to ice it.

Part III - The Icing:
Black Cake must be iced. Any simple white icing will do. I used cream cheese icing because I love it.

These cakes are celebratory and are often lavishly decorated for Christmas or even weddings. The alcohol is cooked out but the flavor is definitely bracing.