Jamaican Wedding Cake

Ingredients

 * 1	lb	Raisins
 * 1/2	lb	Currants
 * 1/4	lb	Prune
 * 1	cup	Dark rum
 * 1 1/2	lb	Packed Brown Sugar (3 1/4 cups)
 * 1/2	lb	Butter
 * 6	x	Beaten eggs
 * 1/2	lb	Flour
 * 1/2	tsp	Baking Powder
 * 1	tsp	Mixed Spice (nutmeg, cinnamon, cloves and allspice)
 * 1/4	lb	Mixed fruit peel
 * 1/4	lb	Chopped nuts

Directions

 * 1) Wash and dry fruit, then put through food processor to chop.
 * 2) Soak in 3/4 c rum in covered container for at least three weeks, stirring every few days.
 * 3) When ready, make cake:
 * 4) Heat 1 pound brown sugar in heavy bottomed frying pan until melted; simmer until dark dark dark brown.
 * 5) Let cool (If you live in a city, you can probably find "burnt Sugar" in specialty markets like West Indies, and some Latin markets.
 * 6) The commercial Sugar makes a blacker cake.
 * 7) Cream butter and remaining brown sugar.
 * 8) Add eggs a little at a time.
 * 9) Add soaked fruits with their liquid, and enough caramelized Sugar to make it as dark as desired.
 * 10) Add dry ingredients and nuts.
 * 11) Pour batter into 9 or 10" springform pan, greased and bottom lined with waxed paper.
 * 12) Bake at 300 degrees for about 2 to 2 1/2 hours.
 * 13) Sprinkle some of the remaining 1/4 cup rum over cake immediately after removing it from the oven.
 * 14) Repeat a few times. Allow cake to remain in pan for 2-3 days.
 * 15) ICING THE CAKE:
 * 16) Remove cake from pan and place on cake plate.
 * 17) Roll out almond paste to a circle big enough to drape over the cake, covering top and sides.
 * 18) Smooth tightly over the cake and trim bottom edges.
 * 19) Allow to dry for a day before adding Royal icing.
 * 20) Make Royal Icing (this is an icing that becomes quite hard):
 * 21) Beat 2 egg whites to a froth.
 * 22) Add 1 pound confectioner's sugar, a little at a time on low speed.
 * 23) Add juice of one lemon and continue beating until stiff peaks form.
 * 24) Using a knife dipped in hot water, spread icing over the almond paste.
 * 25) DO NOT LEAVE UNUSED ICING UNATTENDED...IF YOU HAVE TO STOP, MAKE SURE IT IS COVERED WITH DAMP PAPER TOWELS, OR COVERED AND REFRIGERATED.
 * 26) This icing hardens and dries up quickly.
 * 27) A second layer of icing may be applied when the first has dried.
 * 28) Decorate as desired.