Rich Fruit Cake
    
This quantity of mixture is sufficient for 1 x 12-15 in. Round cake or 1 x 9 in. round cake 
    
2-1/2 cups currants
2-1/2 cups raisins
1-1/4 cups chopped prunes
1-1/2 cups Sherry
1-1/2 cups dark Jamaica rum
1 lb butter
1 lb dark brown sugar
9 eggs
1 cup chopped dates
1/4 cup chopped glace cherries
1/4 cup chopped candied peel
1 lb flour
1 tbsp. mixed spice
1 teasp. cinnamon
4 tbsp. port wine
4 tbsp. browning

Place currants, raisins and prunes in a large glass or china jar. Add sherry, And 1-cup dark Jamaica rum. Close jar and soak for a week or more.
Cream butter and sugar in a large bowl. Beat in eggs. Add dates, cherries and peel. Sift the mixed spice and cinnamon with the flour. 
Add port wine and 1/2 cup rum to the creamed mixture Alternately with the flour. 
Add the soaked fruit and the liquid in which it was soaked to the Mixture. Add browning to give a good brown colour. 
Add enough rum to the mixture to give a soft consistency 
Pour into a well-lined greased tin and bake at 250 'F on a low shelf for about 4 hours, half an hour longer for a 15" pan.
A skewer or knitting needle inserted into the centre of the cake should come out clean when it is cooked. 
   
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