Jamaican (Black) Rum cake

4 cups mixed dried fruits (raisins, currants, prunes, citron, cherries, dates)
3 cups port wine
3 cups white rum (preferably Appleton)
1/2 lb. butter
1/2 lb. granulated sugar (brown sugar is traditional but Valrie says granulated dissolves quicker)
6 eggs
12 oz. all-purpose flour
2 tbsp baking powder
1 tbsp browning
1 tsp Benjamin vanilla extract
1 tsp almond extract
1 tsp nutmeg
1 tsp ground allspice
2 tsp lemon juice

Preparing Fruits for Baking: Wash fruit well. Soak fruits in 2 cups port wine and 2 cups rum for at least 4 weeks before baking.

Preheat oven to 350 degrees F.
2. Grease a 10-inch baking tin with butter or margarine. Line the tin with wax paper.
3. Mix butter and sugar until light and fluffy.
4. Add eggs, one at a time, and continue beating until mixture is smooth.
5. Add flour and baking powder and continue to mix.
6. Blend in browning, vanilla, almond, nutmeg, allspice, and lemon juice.
7. In a blender or processor, grind fruits and add to mixture.
8. Add 1 cup rum and 1 cup wine and mix well. Place in oven.


Number of Servings: 16

Recipe submitted by SparkPeople user FITBYNOV.