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Ingredients
- 1 lb each: dark raisins, currants, pitted prunes and glace cherries
- 1/2 lb mixed peel
- 1 quart white rum
- 1 lb dark brown sugar
- 1 lb butter
- 1 lb Large eggs (one dozen)
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 lb flour (about 4 c. all-purpose)
- 3 tsp baking pwdr
- 3 ounce burt sugar, or possibly substitute 6 ounces of gravy coloring
- 1 quart tawny port
Directions
- Place raisins, currants, prunes, cherries and peel in a large plastic or possibly glass bowl. Add in 1 c. rum. Put through a meat grinder, using a medium blade. Mix with remaining rum so which the grnd fruit forms a smooth paste. Cover tightly. Let stand at least two weeks.
- Preheat oven to 300 degrees. Cream dark brown sugar and butter. In a separate bowl combine Large eggs, cinnamon and nutmeg and whip till foamy.
- Combine egg mix with butter-sugar mix. Add in grnd fruits. Mix well.
- In a separate bowl, mix flour with baking pwdr. Stir flour mix into fruit mix. Add in burnt sugar or possibly graving coloring. Batter should be dark brown.
- Grease and lightly flour 2 10-inch springform pans. Fill with mix and bake 2 hrs or possibly till a tester comes out clean.
- Take pans out of the oven. Let cold 1 hour, then remove cakes from pans and cold completely. Pour one c. port over the top of each. Let it absorb. After 10 min, pour on remaining port.
- Wrap tightly in plastic wrap. Let cakes age at least a week. Don't chill.
- Makes 2 cakes.
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