—Fruit Mixture—
1 c Raisins
1 c Currants
1/2 c Candied cherries
1/2 c Candied citrus peel
1 c Mixed dried fruit
1 c Rum
1 c Sweet sherry or port wine
—Cake—
1/2 lb Butter; at room temperature
1/2 c Brown sugar
4 Eggs
2 c Flour
1 ts Baking powder
1 ts Ground ginger
1 ts Ground nutmeg
3 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Ground allspice
2 1/2 ts Lemon essence
2 1/2 ts Almond essence
1 ts Vanilla essence
1/4 c Brown food coloring; up to
-1/2 cup
1/2 c Rum
Additional rum for basting
-during storage
Fruit Mixture: Mix together all the ingredients and store in a tightly
sealed jar for at least 1 month
The Cake: Prepare a 10″ deep round cake baking tin or a 13″ x 9″ baking tin
by lining it with two layers of waxed paper, greasing between the layers.
Preheat the oven to 250 degrees. In a large bowl, cream together the butter
and sugar until they are light and fluffy. Add the eggs, one at a time,
mixing well after each addition. Sift the flour, baking powder and all the
dry spices together. Add the lemon essence, almond essence and vanilla
essence to the fruit mixture.
Yields
1 Servings