Jamaican Black Cake

Ingredients

 * 2 cups brown sugar
 * 2 cups Butter
 * 12 x Beaten eggs
 * 4 Cups Flour
 * 3 tbsp baking powder
 * 1 tbsp Mixed Spice (Browning, vanilla, nutmeg, cinnamon, and allspice etc.)
 * Lime peel/Juice
 * 4 Cups Fruits

Direction

 * 1) Cream butter and remaining brown sugar.
 * 2) Add eggs a little at a time.
 * 3) Add soaked fruits with their liquid, and enough caramelized Sugar to make it as dark as desired.
 * 4) Add dry ingredients and nuts.
 * 5) Pour batter into 9 or 10" springform pan, greased and bottom lined with waxed paper.
 * 6) Bake at 300 degrees for about 2 to 2 1/2 hours.
 * 7) Sprinkle some of the remaining 1/4 cup rum over cake immediately after removing it from the oven.
 * 8) Repeat a few times. Allow cake to remain in pan for 2–3 days.
 * 9) ICING THE CAKE:
 * 10) Remove cake from pan and place on cake plate.
 * 11) Roll out almond paste to a circle big enough to drape over the cake, covering top and sides.
 * 12) Smooth tightly over the cake and trim bottom edges.
 * 13) Allow to dry for a day before adding Royal icing.
 * 14) Make Royal Icing (this is an icing that becomes quite hard):
 * 15) Beat 2 egg whites to a froth.
 * 16) Add 1 pound confectioner's sugar, a little at a time on low speed.
 * 17) Add juice of one lemon and continue beating until stiff peaks form.
 * 18) Using a knife dipped in hot water, spread icing over the almond paste.
 * 19) DO NOT LEAVE UNUSED ICING UNATTENDED...IF YOU HAVE TO STOP, MAKE SURE IT IS COVERED WITH DAMP PAPER TOWELS, OR COVERED AND REFRIGERATED.
 * 20) This icing hardens and dries up quickly.
 * 21) A second layer of icing may be applied when the first has dried.
 * 22) Decorate as desired.