1 lb. raisins
1 lb. currants
1 lb. prunes (pitted)
2 tsp. cinnamon
1/2 lb. chopped nuts
2 lb. dark brown sugar
1 lb. butter or margarine
12 eggs
1/2 tsp. baking powder
1 lb. flour
12 oz. rum
12 oz. 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.
Preheat oven to 300ºF. 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.

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