Jamaican Fruit Cake - cooking recipe

Ingredients

2 lb. moist raisins
2 lb. moist currants
1 lb. citron, cut
1 lb. pecans, chopped
1 lb. almonds, chopped
4 1/2 c. flour
2 tsp. nutmeg
1 tsp. mace
1 tsp. cinnamon
1 lb. soft butter
1 lb. brown sugar
12 eggs
16 oz. blackberry jelly
1/2 c. cream
1/2 c. canned fruit juice

Preparation

Presoak fruit in wine or rum.
Combine fruits and nuts.
Sift flour and mix 2 cups with fruit and nuts. Cream butter until soft and blend with sugar.
Add eggs, singly beating well. Add jelly.