Jamaican Holiday Rum cake

1 pound butter
4 cups flour (sifted 4 times)
4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark sugar
3 tablespoons browning
1 1/2 cups white sugar
1/2 cup Jamaican white rum
2 cups port wine
8 eggs
1 tablespoon vanilla
1/2 teaspoon grated nutmeg
1/2 cup cherry diced
1/4 teaspoon ground cloves
1 tsp. rose water
1/2 cup raisins
1 tsp. almond essence
2 ounces dried papaya (chopped)
1/2 cup chopped dates

First prepare the fruits. Place chopped fruits, raisins, cherries, dates in a saucepan and cover with port wine. Heat over stove until raisins are slightly puffed. Allow to cool and stand in a refrigerator for at least a day (longer if desired). Drain wine from fruits. Combine with rum to make 1/2 cup. Then put it all together. Cream the butter and both sugars. Add eggs, nutmeg, vanilla and cloves. Mix together with flour, salt, baking powder and baking soda. Add browning, then rum and wine. Combine. Fold in prepared fruits, almond essence, rose water. Line bottom of baking pans with wax paper Use butter to grease paper and inside of pan. Then lightly dust with flour. Place cake mixture into prepared baking pans. Preheat oven to 350 degrees Bake at 325 to 350 degrees until a pick inserted comes out clean. Let cool in pan for about 10 minutes, then cool on wire rack. If desired, soak cheese cloth in rum and wrap around cake. Cover (or wrap in aluminum foil) and allow to ripen for several days Flavor and tastiness will increases with age.