Jamaica Spiced Black Fruitcake





3-1/4 cup dried currants
2-1/4 cup seedless raisins
2 cups seeded raisins, chopped
1-1/4 cup sliced citron
1-1/2 cup dried figs, chopped
1 cup cooked and drained dried prunes, pitted an
1-1/2 cup blanched whole almonds, toasted and sliced
1 cup chopped, pitted dried dates
1 cup glazed whole cherries, sliced
1/2 cup glazed orange peel, chopped
3 cups dark Jamaica rum
1 cup butter
2 cups dark brown sugar, firmly packed
1-1/2 tsp. each, cinnamon, allspice and nutmeg
5 lg. eggs
2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt


Prepare the fruits and almonds and mix well. Stir in the rum and allow to soak one week.

Preheat oven to slow (275 degrees). Soften the butter in a large mixing
bowl and gradually blend in the sugar and spices. Beat in two of the eggs.

Sift the flour with the baking powder and salt and add one cup to the
butter mixture. Beat in the remaining eggs, stir in the rum-soaked fruit,
undrained, and add the remaining flour. Mix well.

Line TWO greased 9 x 5 x 3 inch loaf pans with brown or waxed paper and grease the paper lightly. Divide the batter equally between the two pans. Place a large shallow pan of hot water beneath the cake pans in the oven to prevent the cake from drying.

Bake the cake until a toothpick inserted in the center comes out clean, about 2 1/2 hours. Cool in the loaf pans one hour. Remove to a wire rack, remove the paper and let rest until cold. Wrap in aluminum foil and store in a tightly closed tin box. Moisten occasionally with Jamaican rum. Age at least one month before serving.

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