Caribbean Christmas Cake (Known As Black Cake)

I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!

• Ready In: 1 hr 50 mins
• Serves: 12

Ingredients

• 1⁄2 lb butter, softened
• 1  cup sugar
• 2  tablespoons  browning sauce (helps to darken the cake, especially if you don't use dark rum in the cake) (optional)
• 1  teaspoon vanilla
• 1 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1⁄2 teaspoon salt
• 4  large eggs
• 1  cup dark rum (brandy can be substituted, as can red wine)
• 1⁄4 lb  mixed peel
• 1⁄4 lb cherries
• 1⁄4 lb  mixed nuts (unsalted) or 1⁄4 lb  nuts, of your choice
• 1⁄2 lb prune, chopped
• 1  lb raisins
• 1  lime, zest of, freshly grated
• 1  lemon, zest of

Directions

1. Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
3. In a separate bowl, sift together the dry ingredients.
4. In a third bowl, beat the eggs with the rum.
5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
6. Fold in flour mixture; do not overbeat.
7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
8. Remove cake from pan when cool.