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RICH FRUIT CAKE

Makes 3 to 5 depending on size of loaf pans

2 pounds raisins
1 pound currants
1/2 pound pitted prunes, chopped
1/4 pound glace cherries, chopped
1/2 pound mixed peel
2 cups rum
1/2 pound chopped nuts
1 teaspoon allspice (powdered)
1 teaspoon nutmeg
1/4 teaspoon ground cloves
1 tablespoon vanilla essence
1 tablespoon almond essence
1/4 pound brown sugar
1 pound butter
1 1/2 pounds brown sugar
10 eggs
1/2 cup brown sugar colouring (caramel to a burnt stage)
1 pound flour
1 teaspoon baking powder
1 teaspoon salt
1 cup rum
1 cup port wine

Mix the fruit and soak in 2 cups rum with the spices, essences, nuts and the 1/4 pound brown sugar. Mix these ingredients well, put them in a glass bowl, cover and allow mixture to steep for three weeks or longer.
When ready to bake the cake, cream the butter and sugar well, and add the eggs beaten in one by one. Add the fruit mixture. Stir in about 1/2 cup burnt sugar coloring to make the mixture light brown in color.
Add the flour sifted with baking powder and salt, last.
Put the mixture into baking loaf pans greased and lined with parchment paper.
Fill the pans, 1 inch from the top.
Bake them in a slow oven, 275 degrees F. for 2-3 hours according to the size.
Test with a skewer before removing them from the oven.
As soon as the cakes are removed from the oven, prick them well and pour slowly over them a mixture of rum and port wine which the cakes will absorb. Cool, remove from pans, and wrap in cheese cloth. Refrigerate in a sealed container. Occasionally, add more rum and port to keep cakes moist.

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