Recipe(tried): Jamaica Spiced Black Fruitcake

Jamaica Spiced Black Fruitcake
Recipe By : The New York Times Cookbook

3 1/4 cups dried currants
2 1/4 cups seedless raisins
2 cups seeded raisins, chopped
1 1/4 cups sliced citron
1 1/2 cups dried figs, chopped
1 cup cooked and drained dried prunes, pitted an
1 1/2 cups blanched whole almonds, toasted and sliced
1 cup chopped, pitted dried dates
1 cup glazed whole cherries, sliced
1/2 cup glazed orange peel, chopped
3 cups dark Jamaica rum
1 cup butter
2 cups dark brown sugar, firmly packed
1 1/2 teaspoons each, cinnamon, allspice and nutmeg
5 large eggs
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon saltPrepare the fruits and almonds and mix well. Stir in the rum and allow to soak one week.

Preheat oven to slow (275 degrees). Soften the butter in a large mixing bowl and gradually blend in the sugar and spices. Beat in two of the eggs. Sift the flour with the baking powder and salt and add one cup to the butter mixture. Beat in the remaining eggs, stir in the rum-soaked fruit, undrained, and add the remaining flour. Mix well.

Line two greased 9 x 5 x 3 inch loaf pans with brown or waxed paper and grease the paper lightly. Divide the batter equally between the two pans. Place a large shallow pan of hot water beneath the cake pans in the oven to prevet the cake from drying.

Bake the cake until a toothpick inserted in the center comes out clean, about 2 1/2 hours. Cool in the loaf pans one hour. Remove to a wire rack, remove the paper and let rest until cold.

Wrap in aluminum foil and store in a tightly closed tin box. Moisten occasionally with Jamaican rum. Age at least one month before serving.