Spiced Carribbean Christmas Cake

• 1-1/2 lbs (.7 kg). Luxury dried mixed fruit
• 2/3 cup (150 ml) chopped dried pitted prunes (sugar plums)
• 2/3 cup (150 ml) chopped dried mango or papaya
• 1/2 cup (125 ml) candied cherries quartered
• 3 tbsp (45 ml) Brandy
• 3 tbsp (45 ml) Rum
• 3 tbsp (45 ml) Port
• 4 tbsp (60 ml) Cherry Brandy
• 1 tbsp (15 ml) Apple Pie Spice
• 1/2 tsp (2 ml) salt
• 2 tsp (10 ml) Vanilla Extract
• 1 tbsp (15 ml) treacle
• 4 tbsp (60 ml) water
• 2-1/4 cups (525 ml) self-rising flour
• 1-1/2 cups (350 ml) Raw Sugar
• Generous 1 cup (225 ml) butter softened
• 6 eggs beaten

1. In saucepan combine mixed fruit, prunes, mango or papaya.
2. Add the brandy, rum, port, cherry brandy, apple pie spice, vanilla, salt, treacle, and 4 tbsp (60 ml) of water.
3. Bring to a boil and simmer gently for 15 min.
4. Set aside to cool.
5. Leave overnight or cover and chill for 1 week.
6. Preheat oven to 275 degrees (125 C.) F.
7. Grease an line a 9 in x 9 in cake pan.
8. Sift the flour into large mixing bowl.
9. Add the raw sugar, soft butter, and eggs.
10. Beat until well combined.
11. Fold in the macerated fruitmixture gradually.
12. Pour into prepared pan.
13. Do not level the surface.
14. Bake for 3 1/2 - 4 hours till cooked through.
15. Place a sheet of waxed paper over the cake after 3 hours if it appears to be browning to quickly.
16. Cool cake in pan for 45 min then transfer to wire rack to cool completely.
17. Wrap in waxed paper and store in airtight container.
18. Store for 1 month if possible for best flavor.
19. Decorate before serving with more candied fruits and glazed nuts if desired.

mixed fruit, prunes, mango, candied cherries, brandy, rum, brandy, apple pie spice, salt, vanilla, treacle, water, flour, sugar, generous, eggs

Taken from online-cookbook.com/goto/cook/rpage/00063F (may not work)