Jamaican Dark Christmas Fruit Cake(Yields 2 Tube Cakes, 6 Pounds Each)

• 1 lb. seeded raisins, halved
• 2 lb. Sultana raisins
• 1/2 lb. currants
• 1 c. rum, brandy or sherry
• 1 lb. pitted dates
• 1 lb. candied pineapple
• 1 lb. candied cherries, halved
• 1/2 lb. candied citron
• 1/4 lb. candied orange peel
• 1/4 lb. candied lemon peel
• 1/2 lb. chopped walnuts
• 4 c. sifted flour
• 1 tsp. cinnamon
• 1 tsp. cloves or mace
• 1 tsp. baking soda
• 2 c. white sugar
• 2 c. brown sugar
• 1/2 lb. butter, creamed
• 10 eggs
• 2 Tbsp. orange juice
• 2 tsp. almond extract

1. Soak the raisins and currants in the liquor for 1 hour.
2. Cut the dates, peels, pineapple and citron into paper-thin strips. Combine with the nuts.
3. Sprinkle with one cup of the flour; mix well.
4. To the remaining flour add the spices and soda.
5. Gradually add the sugar to the butter in a mixing bowl.
6. Cream well.
7. Beat in the eggs, one at a time.
8. Add the sifted dry ingredients alternately with the combined juice, extract and soaked raisins. Blend in the fruits and nuts.
9. Pack the batter into two oiled and paper-lined tube pans (9-inch), filling them two-thirds full.
10. Bake in a very slow oven until a cake tester comes away clean.
11. Invert upon a cake rack.
12. Do not remove the paper.

seeded raisins, raisins, currants, rum, dates, candied pineapple, candied cherries, candied citron, candied orange peel, candied lemon peel, walnuts, flour, cinnamon, mace, baking soda, white sugar, brown sugar, butter, eggs, orange juice, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1053838 (may not work)