Ingredients
2c. black raisins
2c. golden raisins
3c. currants
1c. diced citron
1 1/2c. dried figs,chopped
1 1/4c. dates, chopped
2/3c. sliced brandied cherries*
1/4c. candied chopped orange peel
1/2c.chopped, toasted blanched
almonds
2c.Dark Jamaican Rum,like Myers Rum
1/4c. oranje juice
1/4c.brandy from cherries
1c. unsalted butter
2c.fully packed dark brown sugar
5 eggs
2c. flour
2t. baking powder
1/2t. each of pwdered cloves,cinnamon,nutmeg and allspice
pinch of salt
Note: I use died cherries that I soak in brandy
Preparation
Combine all fruits and nuts. Cover with a mixture of rum, orange juice and and brandy, adding a little more to cover the mixture. Cover loosely store in a cool place and turn the fruit once or twice a week so that it soaks up the liquid. Let it saok for three weeks or more. Before baking, cream butter with sugar until light and fluffy. Add the eggs one at a time, beating well between additions. Sift flour with baking powder, spices and salt. Resift half the flour mixture into the buuter mixture and blend thoroughly. Add fruit and nut mixture with whatever liquid is left and remaining flour and stir thoroughly. Butter two 9 inch loaf pans and line with buttered brown paper. Turn batter into pans.Pans should be placed in a water bath, then bake in preheated 300 degree oven for 2 to 21/2 hours or until tester comes out clean. cool in pans for one hour, then invert on rack and pull off the brown paper. Wrap cakes separately with a double layer os cheesecloth. Wrap in aluminum foil and before sealing pour a 1/4c. rum over cake and seal. Now you can, if you want to, open each cake every couple of days,and pour more rum on each cake. Then, they are ready to serve. Serve with a dollop of fresh whipped cream, if desired.
note:you could also divide the batter up into mini-loaf pans and then bake for about 60-75 minutes in a water bath
