Jamaican Christmas Fruit & Rum Cake

Soaked Fruits

1 cup golden raisins

2 cups regular raisins

1 cup prunes

1 cup currants

1 bottle Red Label Wine, 750 ml

1 cup white rum

Place all ingredients in a glass jar and soak for 1 month before use or steam ingredients the day of use and cool.

Fruit Cake

½ cup dates

1 cup cherries

1 cup white rum

2 cups flour

1 cup breadcrumbs

3 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon ground cloves

2 cups unsalted butter

2 cups dark brown sugar

9 medium eggs

1 teaspoon lime juice

1 teaspoon orange rind

1 teaspoon almond essence

3 tablespoon browning

1 teaspoon rosewater

1 teaspoon vanilla

½ cup walnut, chopped and toasted

 2 cups Red Label Wine

Preheat oven to 350 degrees. Line and grease two (2) 9 inch cake tins. Add cherries, dates, and rum to ¾ of the soaked fruits and blend to your desired consistency. Sift flour, baking powder, cinnamon, nutmeg, and cloves add bread crumbs and set aside Cream butter and sugar until light and fluffy. Mix in egg one at a time, add lime juice, orange rind, vanilla essence, almond essence, rose water, and browning. Fold in flour mixture and liquid fruit mixture alternatively. Add left over fruits and nuts. Pour mixture into cake tins.

Fill pan with water and place in the bottom of the oven. Place baking tins in the center of oven. Bake for 1  hour & 15 minutes or until tester comes out clean. Remove and wet with Red Label Wine.