Combine and allow to blend for 24 hours:
1/2 cup chopped, dried cherries
1/2 cup chopped, dried mango
1 cup dried cranberries
1 cup mixed peel
1/2 cup chopped, dried sultana raisins
(Total: 3 and 1/2 cups of fruit)
1 cup dark rum
Butter two 9 by 3 round pans (or equivalent) and line with parchment paper. Butter the parchment paper.
Preheat oven to 325 F.
1 cup butter
1 cup packed brown sugar
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 cup unsulfured molasses (or honey)
1/4 cup milk
Add dry ingredients to creamed mixture in three additions, alternating with liquid ingredients.
Stir in prepared fruit and rum along with:
1 cup chopped walnuts (or pecans, or almonds)
Scrape batter into prepared pans.
Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.
Storing instructions, from the link above:
"Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If
storing longer, douse with additional rum for every 10 weeks of storage."
Since I don't have time to mellow it for ten weeks, I think I'll poke the cake with a skewer after taking it out of the pans, and pour some rum into the holes,
Any experienced bakers with any warnings, or sage advice?