Grind dried fruits and soak it in 3 cups of rum.
Store in an air tight container for three weeks.
Prepare the caramel by heating the sugar until it turns dark brown.
Cream the butter and sugar.
Add the eggs, soaked fruits, and rum.
When it is well blended, pour the caramel.
Add the flour with the baking powder and mixed spice.
Fold in the cherries.
Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre.
Remove cake from pan after two days.
Ingredients:
1/4 lb chopped cherries
1 lb dried fruits ( 1/2 lb prunes and 1/2 raisins are perfect for this recipe)
1 cup rum
1 1/2 lbs brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 lb flour
12 eggs
1/4 lb orange rind or 1/4 lb lemons, rind of
1/2 lb butter
Steps/Methods:
Grind dried fruits and soak it in 3 cups of rum.
Store in an air tight container for three weeks.
Prepare the caramel by heating the sugar until it turns dark brown.
Cream the butter and sugar.
Add the eggs, soaked fruits, and rum.
When it is well blended, pour the caramel.
Add the flour with the baking powder and mixed spice.
Fold in the cherries.
Pour mixture in a greased baking pan and bake in a slow oven (about 300 degrees F.) for two hours or until a knife comes out clean at the centre.
Remove cake from pan after two days.
