Preparation / Directions:
First prepare the fruits
Place chopped fruits, rasins, cherries, dates in a saucepan and cover with
port wine.
Heat over stove until rasins are slightly puffed.
Allow to cool and stand in a refrigerator for at least a day ( longer if
desired).
Drain wine from fruits. Combine with rum to make 1/2 cup.
Then put it all together
Cream the butter and both sugars.
Add eggs, nutmeg, vanilla and cloves.
Mix together with flour, salt, baking powder and baking soda.
Add browning, then rum and wine. Combine.
Fold in prepared fruits, almond essence, rose water
Line bottom of baking pans with wax paper
Use butter to grease paper and inside of pan. Then lightly dust with flour.
Place cake mixture into prepared baking pans.
Preheat oven to 350 degrees
Bake at 325 to 350 degrees until a pick inserted comes out clean.
Let cool in pan for about 10 minutes, then cool on wire rack.
If desired, soak cheese cloth in rum and wrap around cake.
Cover (or wrap in aluminum foil) and allow to ripen for several days
Flavor and tastiness will increases with age.
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