Jamaican Rum Cake

Ingredients

 * 2 cups coarsely chopped mixed dried fruit (raisins, apricots, cherries, figs or dates)
 * 1 cup dark rum
 * ½ cup dark beer
 * 2 sticks (1 cup) margarine
 * ¾ cup packed light or dark brown sugar
 * 2 large eggs, at room temperature
 * 1 tsp vanilla extract
 * ½ tsp grated nutmeg
 * ½ tsp ground allspice
 * 3 tbsp molasses
 * 1 tsp baking powder
 * 1¼ cups all-purpose unbleached flour

Directions

 * 1) Place dried fruit into medium bowl and pour over rum and dark beer.
 * 2) Cover and refrigerate 3 to 4 hours.
 * 3) Preheat oven to 350 degrees. Lightly grease a deep 9-inch round cake pan.
 * 4) Transfer dried fruit mixture with liquid to food processor or blender and process until a smooth pulp is formed, about 10 seconds. Set aside.
 * 5) In large bowl, beat together margarine and Sugar with an electric mixer until well blended.
 * 6) Beat in eggs, vanilla, nutmeg, allspice, molasses and baking powder.
 * 7) Stir in flour, then pureed fruit until blended.
 * 8) Pour batter into prepared pan.
 * 9) Bake until toothpick inserted into center comes out clean, 50 to 60 minutes.
 * 10) Remove to wire rack and let cool to room temperature before serving.