Jamaican Fruit Cake

by Ruby
(Atlanta, GA)

Jamaican Fruit Cake Ingredients
8 oz currants
4 oz raisins
4 oz cherries
4 oz prunes
1 oz mixed peel
2 oz nuts
1 tsp vanilla
1/4 pint rum or a good port wine

Cut up or grind all above ingredients and pour into a jar with lid. Close and store this way for at least a few weeks and up to a few months.

2 tsp cinnamon
2 tsp allspice (ground pimento seeds)
1/2 tsp grated nutmeg
8 oz soft butter
2 Cups flour
8 oz sugar
4-6 eggs
1/4 tsp baking soda
1 TBS molasses (or burnt sugar)

Method:
Cream butter and sugar together, add burnt sugar. When well creamed, add eggs, one at a time.

In another bowl, place flour and add soda, cinnamon, nutmeg and allspice.

Add mixed fruit to creamed mixture, then add the flour mixture last, stirring well.

Baked in an oven at 350 degrees.

Cake is baked when a knife is inserted in the middle and it return dry.

You may pour some wine over the baked cake while it is still hot.

Thanks Ruby (Sounds wonderful)!
(This Jamaican Fruit Cake Recipe comes from my friend Ruby in Atlanta)
You will want to plan ahead on this one as you'll need to store fruit/rum mixture for at least 2 weeks--a month is better!