Jamaican Rum Fruitcake

• 1 cup white rum (wrey and Nephew)
• 1 cup Manishevitz wine
• 1 cup raisins
• 1 cup prune
• 4 cups flour
• 6 teaspoons baking powder
• 2 tablespoons cinnamon
• 1 tablespoon nutmeg
• 6 eggs
• 2 cups brown sugar
• 1 lb butter
• 1 tablespoon browning sauce

1. Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
2. Beat the eggs and add Vanilla.
3. Mix the butter and sugar until it gets fluffy.
4. Mix butter mixture, blended fruit, and eggs.
5. Add flour, nutmeg,cinnamon, mix.
6. Add browning and continue to mix.
7. The batter should be thick enough so that a spoon stands up in it(but not too thick) .
8. If the dough is too thick add more wine or rum.
9. Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.

white rum, wine, raisins, prune, flour, baking powder, cinnamon, nutmeg, eggs, brown sugar, butter, browning sauce

Taken from www.food.com/recipe/jamaican-rum-fruitcake-201808 (may not work)