|Glace cherries||1⁄2 Pound|
|Candied peel||1⁄4 Pound|
|Almonds/Pecans||1⁄2 Pound, halved|
|Dark rum||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Orange juice/Rum||1⁄4 Cup (4 tbs)|
|Orange rind||1 Tablespoon|
In a large bowl, mix together raisins, currants, glace cherries, peel, and nuts.
Pour in rum and let soak overnight.
The next day, mix together flour, salt, cinnamon, nutmeg, and cloves.
Stir flour mixture into soaked fruit.
In a mixing bowl, cream together butter and brown sugar.
Add eggs one at a time, beating well after each addition.
Stir in molasses, orange juice or rum, and orange rind, then pour into fruit-and-flour mixture and mix well.
Line two 8 by 4-inch loaf pans with white shelf paper.
Grease the paper well.
Pour batter into prepared pans and spread it smooth.
Moisten top with a few drops of warm water and cover pans with aluminum foil.
Line a cookie sheet with several layers of foil.
Place cakes on top of foil-lined sheet and bake in a 350° F oven for 1 hour.
Turn oven down to 300°F and bake for 2 more hours.
Remove cakes from oven and cool for 5 minutes, then remove cake from pans and cool on racks.
When cool, wrap the cakes in rum-soaked cheesecloth and then in aluminum foil.
Age for 4 to 6 weeks in refrigerator before using.
This cake freezes well.