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1
In a large mixing bowl with a tight fitting lid, combine cherries, peel, mixed fruit, pineapple wedges, raisins, almonds, walnut pieces, whole almonds and rum.
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2
Mix well.
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3
Sprinkle mace over mixture and mix well.
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4
Cover and let marinate for 24 hours, stirring at least 3 times during the 24 hours.
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5
Prepare a set of 3 - 9 inch round by 4 inch deep Xmas pans and 2 - 8 inch by 4 1/2 inch bread loaf pans by lining complete interior with either brown paper or parchmet paper.
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6
After lining the pans, grease the inside with a vegetable oil.
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7
After the 24 hours of marinating, add 3 cups of flour to fruit mixture and using a wooden spoon, mix to coat fruit well.
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8
In a medium size bowl, beat together butter and shortening.
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9
Add sugar and beat well.
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10
Add eggs, one at a time and beat well after each addition.
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11
Add remaining 1 1/4 cups of flour and salt to egg mixture and stir well until combined.
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12
Add this mixture to the fruit mixture and mix by hand until well blended.
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13
Preheat oven to 325F.
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14
Fill the prepared pans 3/4 full and level.
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15
The 9 inch round pans will take about 2 1/2 hours to bake.
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16
The loaf pans will take about 2 hours to bake.
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17
If top starts to brown too quickly, place a piece of aluminum foil over the top.
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18
To test for doneness, insert a wooden tester and if comes out dry, then the cakes are cooked.
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19
Remove from oven and let the cakes sit in the pans for about 15 minutes before removing from pans onto wire racks to cool.
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20
Peel off paper that lined the cakes and discard.
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21
When the cakes are completely cooled, wrap each cake with plastic wrap, then overwrap with aluminum foil.
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22
Store in a cool place for 4 to 6 weeks.
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23
If desired, coat the cakes with your choice of prepared icing.
