Black Rum Cake

Ingredients

• 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
• 12 eggs
• 1/2 teaspoon baking powder
• 1 pound all-purpose flour
• 12 ounces rum
• 12 ounces wine (red or Burgundy)

Instructions

1. Grind or chop raisins, currants, prunes and nuts; mix with 6 ounces each of rum and wine. Leave to soak for 24 hours.
2. Heat oven to 300 degrees F. Grease and flour a baking pan.
3. For caramel, heat 1 pound dark brown sugar until melted.
4. Cream sugar and butter, adding eggs, one at a time.
5. Add the rum-soaked fruits and caramel and mix well.
6. Add the flour, baking powder and cinnamon and mix to a soft dropping consistency.
7. Pour into prepared pan; bake for 2 hours on the middle shelf of the oven.
8. Remove from oven, pour remaining rum and wine over the cake.

Notes

This cake can be kept for up to 12 months.