Dark Rum Nut Fruitcake Posted by Cookin'Mom 12/11/2001 7:38 am Source: The Toronto Star Newspaper Soaking the fruit and nuts overnight allows the cake's flavors to mingle. This cake tastes best if given a few weeks to mellow before it is topped with almond paste and iced 6 cups diced, mixed candied peel 1 1/2 cups diced candied citron 1 1/2 cups halved red candied cherries 1 1/2 cups halved green candied cherries 4 cups currants 6 cups seedless dark raisins 2 cups blanched slivered almonds 2 cups coarsely chopped walnuts 1 cup dark rum 1/2 cup all-purpose flour 2 cups butter 2 1/2 cups lightly packed brown sugar 7 eggs 1 tablespoon vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ground cloves In large bowl, combine candied fruit, currants, raisins and nuts. Pour rum over mixture; stir to combine. Cover; let sit overnight. Prepare four 9 x 5-inch loaf pans as desired by buttering and lining them with buttered parchment paper. Drain any liquid from fruit/nut mixture, reserving liquid. Add 1/2 cup flour to mixture; stir to coat. In separate large bowl, cream butter with electric mixer until light and fluffy; add brown sugar and beat until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and reserved liquid from fruit. In another bowl, sift together 3 cups flour, baking powder, salt, cinnamon and cloves. Add gradually to creamed mixture, stirring just to blend. Stir in floured fruit and nut mixture. Turn mixture into prepared pans. Bake 3 to 3 1/2 hours in preheated 250 degree F oven or until a tester inserted in middle of each cake comes out clean. Cool 30 minutes in pans, then turn out on to racks. Carefully remove paper and cool completely. Makes four 9 x 5-inch cakes.