Jamaican Christmas Cake

This is the very first one I made myself and was very pleased with it! If the cake dries out, just pour more rum over the top. Preparation/cooking time does not include standing time or the alternative method of preparation. From Canadian Living.

• Ready In: 2 hrs 31 mins
• Yields: 2 cakes

Ingredients

• 2 3⁄4 cups dark raisins
• 1 3⁄4 cups currants
• 1  cup  candied peel
• 1⁄2 cup  chopped walnuts
• 1⁄3 cup  chopped prune
• 1⁄3 cup  halved  candied cherry
• 2 1⁄3 cups brown sugar, packed
• 1 1⁄2 teaspoons vanilla extract
• 1 1⁄2 teaspoons  almond extract
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon cinnamon
• 1  pinch ginger
• 1  pinch allspice
• 1  pinch ground cloves
• 1  cup rum
• 1⁄2 cup granulated sugar
• 1  cup butter
• 5  eggs
• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup port wine

Directions

1. One day ahead, in microwaveable bowl, combine raisins, currants, peel, walnuts, prunes and cherries. Add 2/3 cup of the brown sugar, vanilla and almond extracts, nutmeg, cinnamon, ginger, allspice and cloves.
2. Stir in 1/2 cup of the rum. Cover and microwave at High for 10 minutes, stirring twice; let stand overnight. (Or, instead of cooking, let stand in a cool, dry place, stirring occasionally, for 3 weeks.).
3. Grease two 9 x 5 inch loaf pans; line with double thickness of waxed paper. Grease paper.
4. In large pan, bring fruit mixture and 1/2 cup water to boil. Reduce heat and simmer for 15 minutes, stirring often.
5. Meanwhile, in saucepan, bring granulated sugar and 2 tbsp water to boil over medium-high heat; reduce heat to medium and boil for 6 minutes or until thickened, brushing down pan with water to prevent crystals from forming. Pour over fruit mixture, stirring to coat; let cool.
6. In bowl, beat butter with remaining brown sugar; beat in eggs one at a time, beating well after each addition. Add fruit mixture, blending well.
7. Combine flour, baking powder and salt; fold into fruit mixture. Scrape into pans. Bake in 275F oven for 2 1/2 to 2 3/4 hours or until sides come away from pans and tester inserted in centers comes out slightly gooey.
8. Puncture each cake several times with skewer. Mix remaining rum with port; pour over cakes. Let cool in pans. Cover with foil; let stand for 3 days. (Cakes can be wrapped in plastic wrap and stored at room temperature or in refrigerator for up to 1 month.).