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1
Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds.
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2
Mix together and grind in a food processor.
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3
Place in a clay crock and soak in rum, stout and wine for a mininum of one week.
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4
(May soak as long as a year.
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5
Add more rum and stir occasionally if you do).
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6
Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.
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7
In a separate container sift together the flour, baking powder, spices and salt.
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8
Place the steeped fruit mixture into a large mixing bowl, stir in molasses.
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9
Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition.
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10
Fold in beaten egg whites and lime juice.
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11
Spoon the mixture into cake pans which have been lined well with greaseproof paper.
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12
Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.
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13
Bake for approximately 2 hours or until tester comes out clean.
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14
Cool in pan before removing.
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15
When completely cool, place in an airtight plastic container.
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16
This cake will last for as much as a year without refrigeration.
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17
Pour rum or wine over cake from time to time to keep it moist.
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18
If you prefer to refrigerate, may slice and warm before serving.
