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1
To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
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2
Combine in a large bowl with mixed peel and almonds.
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3
Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
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4
Stir to combine.
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5
Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
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6
Prepare the caramelised sugar on the day you intend to bake the cake.
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7
Put brown sugar in a heavy pot.
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8
Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
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9
Do not burn!
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10
When sugar has turned dark, remove pot from heat and gradually stir in hot water.
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11
Mix well.
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12
Let the mixture cool.
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13
Final cooking: Preheat oven to 120 C (250 F).
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14
Line a round cake tin with buttered parchment paper.
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15
Stir lime peel and caramelised sugar into the fruit mixture.
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16
Set aside.
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17
Sift together flour and baking powder.
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18
Set aside.
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19
Cream together butter and sugar until light and fluffy.
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20
Add eggs, one at a time, mixing until blended.
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21
Add the flour mixture, stir to combine.
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22
Add the fruit mixture, stir to combine.
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23
Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
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24
Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
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25
Cake should shrink from the sides of the pan.
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26
Cool cake in the tin for 24 hours before removing.
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27
Let the cake ripen for some time before serving.
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28
Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.
