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An extremely tasty version of traditional fruit cakes from other countries... and

depending on how much rum you add and for how long...well, you know...

INGREDIENTS

5 lbs mixed dried fruits (raisins, currants, prunes, cherries.

¼lb chopped nuts

½ lb mixed citrus peel

1½ to 2 lbs brown sugar

2 tbsp mixed spice (cinnamon, clove, nutmeg etc)

10 eggs

1 cup rum

12 ozs flour

1 tsp baking powder

1 lb margarine

1 tsp. salt

1 cup port wine

1 tbsp vanilla essence

1 tbsp almond essence

1 cup water

¼ lb pineapple jam

Browning

Method

Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam

and ¼ lb sugar. Mix ingredients well and put in a jar, cover and allow mixture

to steep for 3 weeks or more. When ready to bake, cook fruit over a low heat

with 1 cup of water for 15 minutes. (This preliminary cooking of the fruit

shortens baking time of cake and reduces the possibility of the cake burning).

Cream the butter/margarine and remaining sugar well and add eggs beating in

one at a time. Then add this to the fruit mixture. Stir in enough browning to

make the mixture dark brown in color. Add the flour and baking powder last.

lace mixture into baking pans - greased and lined with 2 sheets of waxed

paper. Fill the pans ¾ full. Bake in a 300 degree oven for 2½ to 3 hours. Test

with skewer before removing from oven. As soon as cakes are removed from

oven, prick all over with skewer and pour slowly over them a mixture of rum and

wine which  the cakes will absorb. Allow to remain in baking pans for 2 to 3

days to fully absorb liquor before serving.