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1
In a large microwave safe bowl, heat rum on high for 30 seconds.
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2
Stir in raisins and heat on high for 2 minutes.
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3
Stir rum/raisins, cover and set aside.
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4
Heat oven to 275F.
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5
Grease and flour a large (12 cup) tube or bundt pan, and two 8 or 9-inch loaf pans.
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6
In a large bowl, combine all ingredients except fruits, nuts, raisins, mincemeat and water (or orange juice).
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7
Mix for about 1 minute on low speed of mixer, scraping bowl constantly.
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8
Drain rum from raisins, add water (or orange juice) to rum to equal 1 cup.
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9
Add rum/juice mixture to batter and beat for 3 minutes on high speed, scraping bowl occaisionally.
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10
Stir in mincemeat and mix well.
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11
Batter will be very thick.
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12
In a large bowl, mix together all fruits and nuts (including drained raisins).
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13
Sprinkle with 1/4 cup flour and toss to coat (add more flour if necessary).
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14
With a wooden spoon, stir all the fruits and nuts into the batter, making sure all are coated.
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15
Fill large tube pan to within 2 inches of the rim, spread mixture evenly.
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16
Divide remaining mixture evenly in the 2 prepared loaf pans.
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17
Bake for 2 1/2 to 3 hours, or until toothpick inserted in center comes out clean.
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18
If necessary, cover fruitcakes with aluminum foil for the last hour of baking to prevent over browning.
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19
Remove cakes from pans and cool.
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20
When cool, (brush them with additional rum- optional), then wrap them well in plastic wrap and store in a cool place for at least 3-4 week before serving.
