Source: The Toronto Star Newspaper
Soaking the fruit and nuts overnight allows the cake's flavors to mingle. This cake tastes best if given a few weeks to mellow before it is topped with almond paste and iced
6 cups diced, mixed candied peel
1 1/2 cups diced candied citron
1 1/2 cups halved red candied cherries
1 1/2 cups halved green candied cherries
4 cups currants
6 cups seedless dark raisins
2 cups blanched slivered almonds
2 cups coarsely chopped walnuts
1 cup dark rum
1/2 cup all-purpose flour
2 cups butter
2 1/2 cups lightly packed brown sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
In large bowl, combine candied fruit, currants, raisins and nuts. Pour rum over mixture; stir to combine. Cover; let sit overnight.
Prepare four 9 x 5-inch loaf pans as desired by buttering and lining them with buttered parchment paper.
Drain any liquid from fruit/nut mixture, reserving liquid. Add 1/2 cup flour to mixture; stir to coat.
In separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and reserved liquid from fruit.
In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to creamed mixture, stirring just to blend. Stir in floured fruit and nut mixture.
Turn mixture into prepared pans. Bake 3 to 3 1/2 hours in preheated 250 degree F oven or until a tester inserted in middle of each cake comes out clean. Cool 30 minutes in pans, then turn out on to racks. Carefully remove paper and cool completely.
Makes four 9 x 5-inch cakes.