PREP TIME: 45 Mins – COOK TIME: 2.5 Hrs
INGREDIENTS:
To soak Fruits
1/2 pd seedless prunes, chopped
1 pd sultanas, chopped
1 pd currants, chopped
1 pd raisins, chopped
2 cups rum
1 cups cherry brandy
For Cake
1 pd sifted flour
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 pd sugar
1 pd unsalted butter
10 eggs
1/2 pd Chopped Cherries
1/4 pd mixed peel
1/4 pd almonds
2 teaspoons vanilla essence
2 teaspoons grated lime rind
1/2 cup browning
4 lbs soaked fruits
1/2 cup cherry brandy
1/2 cup rum
INSTRUCTIONS
For Fruits (Done at least a week ahead or a year)
Add fruits to blender and grind
Add rum in parts as the liquid to grind.
Store in container until ready for use
To Make Cake
Grease and flour two 10 inch cake pans.
Heat oven to 225 degrees F.
Cream butter and sugar.
In a blender beat eggs with essence and lime rind.
Add beaten eggs mixture to creamed butter and sugar.
When well mixed, fold in flour, baking powder, and cinnamon.
Add soaked fruits, mixed peel, cherries, and almonds.
Add browning until you get the desired color.
Stir well.
Pour mixture into cake pans and bake for 2 ½ hrs or until the tester comes out clean
Remove from oven and baste with ½ cup rum and ½ cup cherry brandy.
