Black Rum Cake

1 pound raisins
1 pound currants
1 pound prunes (pitted)
2 teaspoons cinnamon
1/2 pound chopped nuts
2 pounds dark brown sugar
1 pound butter or margarine
12 eggs
1/2 teaspoon baking powder
1 pound flour
12 ounces rum
12 ounces wine (red or Burgundy)

Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours.

Heat oven to 300 degrees F. Grease and flour a baking pan.

For caramel, heat 1 pound dark brown sugar until melted. Cream sugar and butter or margarine, adding eggs, one at a time. Add the rum-soaked fruits and caramel and mix well. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven. Remove from oven, pour remaining rum and wine over the cake. This cake can be kept for up to 12 months.