Ingredients
3cupsraisins
2cupscurrants
1cupprunes
⅔cupcandied mixed peel
1¼cupscherry brandy
½cupdark brown sugar
6tbspDark Rum
1tspmixed spice
2cupsbutter,softened
1¾cupsdark brown sugar
10pcseggs
4cupsself-rising flour,sifted
1tspvanilla extract
Preparation
Place raisins, currants, prunes, and mixed peel in a food processor.
Process until finely chopped and then transfer to a large jar.
Pour cherry brandy, ½cup brown sugar, dark rum, and mixed spice into the jar; mix well and seal.
Refrigerate for a minimum of 2 weeks and a maximum of 3 months, stirring occasionally until flavors blend.
Preheat oven to 325 degrees F (165 degrees C). Grease and line two 9-inch cake pans with parchment paper.
Combine butter and 1¾ cup brown sugar in a bowl; beat with an electric mixer until smooth and creamy.
Beat in eggs until smooth. Beat in raisin mixture until evenly incorporated.
Fold in flour and vanilla extract gradually until the batter is smooth and falls off the back of a lifted spoon.
Divide batter between the prepared cake pans. Cover cake pans loosely with aluminum foil.
Bake in the preheated oven for about 2½ hours, or until cakes are firm and spring back when lightly pressed.
Cool cakes in the pans for at least 8 hours up to overnight. Wrap in aluminum foil to keep moist.
