Bajan Black Cake

Ingredients

 * 5 lbs mixed dried fruits (raisins,currants, prunes, cherries)
 * ¼ lb chopped nuts
 * ½ lb mixed citrus peel
 * 1½ to 2 lbs brown sugar
 * 2 tbsp mixed spice (cinnamon, clove, nutmeg etc)
 * 10 eggs
 * 1 cup rum
 * 12 ozs flour
 * 1 tsp baking powder
 * 1 lb margarine
 * 1 tsp salt
 * 1 cup port wine
 * 1 tbsp vanilla extract
 * 1 tbsp almond extract
 * 1 cup water
 * ¼ lb pineapple jam
 * browning

Directions

 * 1) Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and ¼ lb sugar.
 * 2) Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
 * 3) When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes (this preliminary cooking of the fruit shortens baking time of cake and reduces the possibility of the cake burning).
 * 4) Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time.
 * 5) Then add this to the fruit mixture.
 * 6) Stir in enough browning to make the mixture dark brown in color.
 * 7) Add the flour and baking powder last.
 * 8) Place mixture into baking pans -greased and lined with 2 sheets of waxed paper.
 * 9) Fill the pans ¾ full.
 * 10) Bake in a 300 °F oven for 2½ to 3 hours.
 * 11) Test with skewer before removing from oven.
 * 12) As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
 * 13) Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.