Jamaican Dark Christmas Fruit Cake(Yields 2 Tube Cakes, 6 Pounds Each) - cooking recipe

Ingredients

1 lb. seeded raisins, halved
2 lb. Sultana raisins
1/2 lb. currants
1 c. rum, brandy or sherry
1 lb. pitted dates
1 lb. candied pineapple
1 lb. candied cherries, halved
1/2 lb. candied citron
1/4 lb. candied orange peel
1/4 lb. candied lemon peel
1/2 lb. chopped walnuts
4 c. sifted flour
1 tsp. cinnamon
1 tsp. cloves or mace
1 tsp. baking soda
2 c. white sugar
2 c. brown sugar
1/2 lb. butter, creamed
10 eggs
2 Tbsp. orange juice
2 tsp. almond extract

Preparation

Soak the raisins and currants in the liquor for 1 hour.
Cut the dates, peels, pineapple and citron into paper-thin strips. Combine with the nuts.
Sprinkle with one cup of the flour; mix well.
To the remaining flour add the spices and soda.
Gradually add the sugar to the butter in a mixing bowl.
Cream well.
Beat in the eggs, one at a time.
Add the sifted dry ingredients alternately with the combined juice, extract and soaked raisins. Blend in the fruits and nuts.
Pack the batter into two oiled and paper-lined tube pans (9-inch), filling them two-thirds full.
Bake in a very slow oven until a cake tester comes away clean.
Invert upon a cake rack.
Do not remove the paper.