Rum Fruit Cake

This Rum Fruit Cake Recipe is courtesy of Linda Kilbride at Recipe Goldmine. Visit her site for other great recipes!

Ingredients:

• 1 cup candied cherries, chopped
• 1 cup slivered citron
• 1 1/2 cup currants
• 1 cup pitted dates, chopped
• 1 1/4 cups figs, coarsely chopped
• 1 cup dried prunes, cooked, drained and chopped
• 2 cups dark seedless raisins
• 2 cups dark rum
• 1 cup softened butter
• 2 cups firmly packed brown sugar, sieved
• 5 eggs
• 2 cups sifted all-purpose flour
• 2 teaspoon baking powder
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups slivered blanched almonds, toasted
  

Directions:

1. Soak fruits in rum for 3 days.
2. Cream butter; add sugar, then cream again. Beat in eggs one at a time. Gradually add sifted dry ingredients; blend well.
3. Drain fruits; add nuts. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans.
4. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours.
5. Cool in pans on racks. Wrap in aluminum foil; age 1 month before using.