Rumkage

Description
Danish rum cake - Makes 1 cake

Ingredients

 * 1 pound candied cherries
 * 1 pound candied pineapple
 * 1 pound seeded raisins
 * ½ pound candied citron
 * 1 pound currants
 * ½ pound candied orange peel
 * 1 pint rum
 * 1 pound butter
 * 2½ cups sugar
 * 1 teaspoon cinnamon
 * 1 teaspoon cloves
 * 1 teaspoon nutmeg
 * 12 eggs
 * 2 pounds almonds -- chopped
 * 1½ pounds filberts -- chopped
 * 5 cups flour -- sifted
 * 2 teaspoons baking powder

Directions

 * 1) Halve or coarsely chop all of the fruits, combine them with the rum and let soak overnight.
 * 2) Cream the butter, the sugar and the spices well together.
 * 3) Beat in the eggs, one at a time, beating well after each addition.
 * 4) Add nuts to the fruit mixture and sprinkle with ½ cup of the flour.
 * 5) Add baking powder with the rest of the flour and (using your hands) blend well into the mixture.
 * 6) Combine with butter, Sugar and egg mixture.
 * 7) Fill greased and floured loaf pans (9×5×3) ¾ full of the batter.
 * 8) Bake in a preheated 275ºF oven about 3 hours (more or less is your pans are larger or smaller than standard loaf tins).
 * 9) To prevent scorching while baking, set loaf pans into shallow pans ¼ full of water.
 * 10) Cool completely and wrap with brandy-soaked cloths.
 * 11) If you wish to store these cakes for some time, moisten them now and then with additional brandy or rum.