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Fruit ingredients:
1 lb prunes
1 lb raisins
1 lb currants
1/4 lb mixed peel
1/2 lb cherries
1 lb chopped almonds
1 bottle cherry brandy
¼ bottle rum (any Trinidad rum)
1-2 tbsp Angostura bitters
2 tbsp brandy (optional)
Method:
Chop the above ingredients, mix well and soak at least overnight - 1 month preferably.
Burnt sugar: (browning) - burn 1 lb brown sugar, add ½ cup hot water gradually. Mix well and leave it to cool.
Cake batter ingredients:
1 lb butter
1 lb sugar
8 large eggs
1 teaspoon lemon essence
2 teaspoon each of lime rind, almond essence, vanilla essence and mixed spice.
1 lb flour
4 teaspoon baking powder
½ teaspoon ground nutmeg
Method:
Cream butter and sugar. Add the eight eggs one at a time. Add lemon essence, lime rind, almond essence and vanilla Mix and sift dry ingredients. Add gradually to creamed mixture. Mix in fruit and browning. Put in greased tins doubly lined with brown paper. Bake at 250°F for 2-3 hours or until done. Remove from oven and soak, while hot, with cherry brandy or rum with sherry.
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