Rum Fruit Cake

One of our favorite fruit rum cake recipes.

What you will need to make this Rum Fruit Cake Recipe:

• 1 cup candied cherries, chopped
• 1 cup slivered citron
• 1 1/2 cup currants
• 1 cup pitted dates, chopped
• 1 1/4 cups figs, coarsely chopped
• 1 cup dried prunes, cooked, drained and chopped
• 2 cups dark seedless raisins
• 2 cups dark rum
• 1 cup softened butter
• 2 cups firmly packed brown sugar, sieved
• 5 eggs
• 2 cups sifted all purpose flour
• 2 teaspoon baking powder
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups slivered blanched almonds, toasted

What you do:

Soak fruit in rum for 3 days.

Cream butter. Add sugar, and cream again. Beat in eggs one at a time. Gradually add sifted dry ingredients; blend well.

Drain fruit; add slivered almonds to fruit. Pour batter over fruit and almond mixture; stir until just blended.

Pour into two prepared 9 x 5-inch loaf pans. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.

Cool in pans on racks. Wrap in aluminum foil; age 1 month before serving.

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