Ingredients:

  • 2 cups mixed dried fruits (raisins, currants, prunes)
  • 1 cup dark rum
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups brown sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions:

  1. Combine mixed dried fruits with dark rum in a bowl. Cover and soak overnight.
  2. Preheat the oven to 300°F (150°C). Grease and line the cake pans with parchment paper.
  3. In a bowl, whisk together flour, baking powder, nutmeg, cinnamon, and allspice.
  4. In a separate bowl, beat butter and brown sugar until light and fluffy.
  5. Add eggs one at a time, mixing well. Stir in vanilla and almond extracts.
  6. Gradually add dry ingredients to the butter mixture. Mix until just combined.
  7. Gently fold soaked fruits into the batter.
  8. Divide the batter between the prepared pans and bake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.