Instructions: PREPARING PANS:
** Before you start preparing batter, prepare pans. Except when otherwise directed, line greased pans with heavy brown paper, so edges dont get too brown or dry and cakes can removed from pans easily; grease paper with shortening before pouring in batter until batter almost fills the pan.

BAKING:
******* To help keep cake moist, place pan of water in oven below cake. Place cake on middle rack of oven. Be sure heat can circulate around each pan. Tester inserted in center of cake should come out clean but may be sticky with fruit. If top of cake gets too brown before its done, lay foil loosely over top.

STORING:
******** Ripening is a mellowing process in which flavors mingle.

Ripening takes from 3 to 8 weeks; the more fruit, the longer it takes. To speed it up, before baking, mix fruit and nuts with spirit and let sit overnight. After baking, make skewer holes in cake and pour in a small amount of heated brandy or other spirit. Wrap cooled cakes in cheesecloth moistened with brandy, sherry, rum or whisky. Wrap in waxed paper or plastic wrap, then foil. Place in airtight tin and store in refrigerator or in cool, dark place, moistening cheesecloth every 2 weeks, if necessary.

After cake ripens, it can be frozen for up to one year. Thaw in refrigerator for 24 hours.

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