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3/4 cup diced candied citron
1/2 cup diced candied orange peel
3/4 cup candied cherries
4 cups raisins (mix golden and dark)
2-1/2 cups currants
1 cup chopped dates
1 cup chopped, cooked prunes
1/2 cup chopped, toasted almonds
2 1/2 cups dark Bajan rum

Combine all ingredients. Fruit mixture can be minced or chopped
according to liking. Make sure that the rum covers all of the
fruits. Add more as necessary. Refrigerate or store in a cool
place, lightly covered for four weeks or more.

2 cups sifted all-purpose flour
2 teaspoon baking powder
1/2 teaspoon each clove, cinnamon, nutmeg, allspice
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups dark brown sugar, firmly packed
5 large eggs at room temperature

Sift flour with baking powder, spices and salt; set aside. Cream
butter. Add sugar and beat a few minutes. Scrape bowl occasionally
with wooden spatula during beating. Add eggs one at a time, beating
at medium speed. Make sure that eggs are thoroughly mixed and
incorporated into mixture. Increase speed to high and beat until
light and fluffy - about three minutes. You may add a small piece
of lime or lemon peel while mixing to eliminate rawness of eggs.
Remove peel from mixture when thoroughly mixed.

Re-sift half the flour mixture and add to the butter mixture and
blend thoroughly, using lowest speed of mixer. Now add mixture to
soaked fruits while adding the additional flour. Stir with wooden
spoon to blend thoroughly.

Butter two 9-inch loaf pans and line with butter parchment paper.
Spoon batter into pans. Place a small pan half-full of water on
bottom rack of oven for first hour of baking to keep cake moist.
Bake in 300-degree oven for 2 to 2-1/2 hours or until cake tester
comes out clean. Cool in pans, then invert on baking rack. Remove
paper. Sprinkle with rum to moisten, then let cake dry and cool.
Store in airtight container. This cake can last for months if
moistened occasionally.


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