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40 minutes
Prep: 10 minutes
Cook: 30 minutes
893 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | cup | raisins, seedless | |
| 1 | cup | currants | |
| 1/2 | cup | candied cherries | |
| 1/2 | cup | mixed citrus peel | candied |
| 1 | cup | mixed dried fruit | |
| 1 | cup | rum | |
| 1 | cup | sherry | sweet, or port wine |
| Cake | |||
| 1/2 | pound | butter | at room temperature |
| 1/2 | cup | brown sugar | |
| 4 | large | eggs | |
| 2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1 | teaspoon | ginger | ground |
| 1 | teaspoon | nutmeg | ground |
| 3 | teaspoons | cinnamon | ground |
| 1/2 | teaspoon | cloves | ground |
| 1/2 | teaspoon | allspice | ground |
| 2 1/2 | teaspoons | lemon extract | |
| 2 1/2 | teaspoons | almond extract | |
| 1 | teaspoon | vanilla essence | |
| 1/4 | cup | food coloring | brown |
| 1/2 | cup | rum | |
Fruit Mixture: Mix together all the ingredients and store in a tightly sealed jar for at least 1 month The Cake: Prepare a 10andquot; deep round cake baking tin or a 13andquot; x 9andquot; baking tin by lining it with two layers of waxed paper, greasing b
| % Daily Value* | |
| Total Fat 52.0g | 80% |
| Saturated Fat 31.0g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 334mg | 111% |
| Sodium 407mg | 17% |
| Total Carbohydrate 97.0g | 32% |
| Dietary Fiber 6.0g | 23% |
| Sugars 35.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 51% | Vitamin C | 87% | |
| Calcium | 14% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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