Currant And Cherry Cake

• 2 lbs currants
• 8 oz glace cherries, halved
• 1/2 cup plus 2 tbsp dark rum
• 1 cup (2 sticks) butter, coarsely chopped
• 1 cup firmly packed brown sugar
• 5 None eggs
• 2 1/2 cups flour
• 1/2 tsp salt
• 1 tsp mixed spice, such as pumpkin pie spice

1. Combine currants, cherries and 1/2 cup of the rum in a large bowl; mix well. Cover; let stand overnight.
2. Preheat the oven to 300u0b0F. Line a deep 9-inch round cake pan with 3 layers of parchment paper, extending paper 2 inches above sides of pan.
3. Beat butter and sugar in a large bowl with an electric mixture until combined. Add eggs, one at a time, beating well after each addition. Add to fruit mixture, mixing well. Stir in sifted dry ingredients, mixing well. Spread mixture evenly in prepared pan.
4. Bake for 2 hours 45 mins, or until a skewer comes out clean. Brush hot cake with remaining 2 tbsp rum. Cover with foil. Wrap in a clean towel. Cool in pan overnight.

currants, glacue cherries, dark rum, butter, brown sugar, eggs, flour, salt, mixed spice

Taken from recipes-plus.com/api/v2.0/recipes/34975 (may not work)