Jamaican Rum Fruit Cake

• FRUIT
• 1 cup dried currants
• 2-1/2 cups raisins
• 1-1/2 cups pitted dates -- chopped
• 1/2 cup candied cherries
• 1-1/2 cups mixed candied fruit
• 1-1/2 cups rum
• CAKE
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup margarine -- softened
• 2 cups dark brown sugar
• 5 each eggs
• 3/4 cup almonds -- sliced

1. Soak all fruit in rum 2-4 weeks.
2. FOR CAKE:
3. Grease and flour 2-3 loaf pans. Preheat oven to 275*F.
4. Sift dry ingredients together. Cream margarine until light. Add sugar gradually, beating until light and fluffy.
5. Beat in eggs one at a time. Add dry ingredients. Stir in fruit mixture and nuts.
6. Pour batter into prepared loaf pans. Place on rack in preheated oven in center of oven. Place pan of water on lower rack.
7. Bake at 275*F for 4 hours. Cool 1 hour. Remove from pans and cool completely. Wrap in foil and let ripen 3 weeks before serving.

fruit, currants, raisins, dates, candied cherries, mixed candied fruit, rum, cake, flour, baking powder, cinnamon, nutmeg, salt, margarine, brown sugar, eggs, almonds

Taken from www.epicurious.com/recipes/member/views/jamaican-rum-fruit-cake-52858911 (may not work)