1 lb. of Butter or Margarine, softened
1 lb. of Dark Brown sugar
1 dozen eggs
1 lb. flour
2 tsp. vanilla extract
2 tsp.baking powder
2 tsp. baking soda
2 tsp. burnt sugar (found in Caribbean markets)
cinnamon and nutmeg to taste
2 cups of fruit mixture (recipe follows)
Rum

In a large bowl, cream butter and sugar together until pale yellow. Add 2 eggs
at a time, mixing well after each addition. Add vanilla and burnt sugar. In a
medium bowl, sift together all dry ingredients. Add slowly to the large bowl,
mixing well. The batter will be very heavy. Add about 2 cups of the fruit
mixture (more or less according to taste). Mix well. Pour into well greased
and floured cake tins. Bake at 350 degrees for about an 1 hour or until a
knife inserted in the middle comes out clean.

Once the cake is cooled (do not remove it from the tin), pour approximately 1/4
cup of rum over it. Cover tightly with aluminum foil. Check the cake every 2
to 3 days. If it becomes “dry” add some more rum. Continue in this manner for
1 month. (You might not have to add any rum to it after 2 weeks, but keep
checking it.)

Fruit Mixture

Chop in blender or food processor the following:

1 lb. prunes
1 lb. raisins
1 lb. currants
1 lb. cherries

Put into a jar which can be tightly sealed. Cover the contents with rum and
seal the jar. Keep in a cool, dark place. This should be done at least 1
month in advance of the cake. If you don’t use all of the fruit mixture, don’t
worry…it will keep for years!

It’s also a great topping for vanilla ice cream!