Rum Fruit Cake

Ingredients

• 1 cup candied cherries, chopped
• 1 cup slivered citron
• 1 1/2 cup currants
• 1 cup pitted dates, chopped
• 1 1/4 cups figs, coarsely chopped
• 1 cup dried prunes, cooked, drained and chopped
• 2 cups dark seedless raisins
• 2 cups dark rum
• 1 cup softened butter
• 2 cups firmly packed brown sugar, sieved
• 5 eggs
• 2 cups sifted all-purpose flour
• 2 teaspoon baking powder
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups slivered blanched almonds, toasted

Instructions

1. Soak fruits in rum for 3 days.
2. Cream butter; add sugar, then cream again.
3. Beat in eggs one at a time.
4. Gradually add sifted dry ingredients; blend well.
5. Drain fruits; add nuts.
6. Pour batter over fruits and nuts; mix.
7. Pour into two prepared 9 x 5 inch loaf pans.
8. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.
9. Cool in pans on racks.
10. Wrap in aluminum foil; age for 1 month before using.