Jamaican Black Fuitcake

• 1 lb pitted prunes (3 cups)
• 1 lb raisins
• 1 lb currants
• 6 ounces lemon peel, glace, minced
• 6 ounces orange peel, glace, minced
• 12 lb glace cherries
• 14 lb almonds
• 1 (26 ounce) bottle cherry brandy
• 12 cup dark rum
• 1 -2 tablespoon Angostura bitters
• 1 lb butter
• 1 lb dark brown sugar
• 8 large eggs
• 1 teaspoon lemon essence
• 2 teaspoons limes or 2 teaspoons orange rind
• 2 teaspoons . almond essence
• 2 teaspoons vanilla essence
• 2 teaspoons mixed spice
• 1 lb flour
• 4 teaspoons baking powder
• 12 teaspoon cinnamon
• 12 teaspoon ground nutmeg
• 2 teaspoons Kitchen Bouquet
• 2 tablespoons brandy (or use port wine for brushing on finished cakes)
• 1 12 cups almond paste, if desired to roll to cover cakes

1. Have your soaked fruit ready.
2. Cream butter and sugar.
3. Add the eight eggs one at a time.
4. Add lemon essence, lime (or orange) rind, almond essence and vanilla.
5. Mix and sift dry ingredients.
6. Add gradually to creamed mixture.
7. Mix in soaked fruit and Kitchen Bouquet (add enough until you get the colour your like).
8. Put in greased tins doubly lined with brown paper.
9. Bake at 250 F for 2-3 hours or until done.
10. Remove from oven and soak (brush heavily!
11. ), while hot,with extra cherry brandy or rum mixed some added sherry.
12. Wrap in brown paper then foil to store.
13. Let the cakes stand at room temperature for a week.
14. I make mine in mini loaf pans as I find it bakes easier and they are the perfect size for gift giving.
15. Watch your time if making gift sized cakes.
16. Check after an hour- might need more time.

prunes, raisins, currants, lemon peel, orange peel, glace cherries, almonds, brandy, dark rum, bitters, butter, brown sugar, eggs, lemon essence, orange rind, almond essence, vanilla essence, mixed spice, flour, baking powder, cinnamon, ground nutmeg, kitchen, brandy, almond paste

Taken from www.food.com/recipe/jamaican-black-fuitcake-137130 (may not work)