Recipe: Caribbean Rum Fruit Cake for Sondra

This fruitcake is similar to what you are looking for:

Caribbean Rum Fruit
(Cake often very moist with soft fruit. The fruit is pre-soaked in liquor to make it moist.)

3/4 cup raisins
3/4 cup currants
3/4 cup chopped prunes
3/4 cup mixed peel
3/4 cup glace cherries
1 cup port or brandy
1 cup butter, softened
(= 1/2 pound)
1 1/4 cups granulated sugar
6 eggs
2 tsp vanilla
1 tsp almond extract
Zest and juice of 1 lime
(= lemon zest & bottled lime/lemon juice)
1 1/2 cups dried breadcrumbs
1 1/4 cups all-purpose flour
1 tbsp ground allspice
1 tsp baking powder
1 tsp salt
1/2 cup rum
1 cup chopped walnuts

In bowl, combine raisins, currants, prunes, peel and cherries. Stir in port or brandy. Soak, covered, overnight at room temperature. Preheat oven to 300F. Arrange _TWO_ shelves, one middle and one low. Place large pan of water on lower rack to keep cake moist. Grease 9-inch round baking pan 2 inches deep. Line with parchment paper. Grease paper, then lightly flour pan. In large bowl of electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in browning (if using), vanilla, almond extract, lime zest and juice. In another bowl, stir together breadcrumbs, flour, allspice, baking powder and salt. Stir breadcrumb mixture into butter mixture, alternating with rum. Stir in soaked fruit mixture and walnuts. Spoon mixture into prepared pan, smoothing top. Place cake in middle of oven and bake 1 3/4 hours to 2 hours, or until tester inserted in cake comes out clean and top is deep golden brown. If cake browns too quickly, cover loosely with foil. Cool in pan on rack 1 hour. Turn out and cool completely on rack. Store in cool place, wrapped tightly in foil. Makes 9-inch cake or 5 small (6x3x2.5) loaf pans.