Rum Fruit Cake 1 cup candied cherries, chopped 1 cup slivered citron 1 1/2 cup currants 1 cup pitted dates, chopped 1 1/4 cups figs, coarsely chopped 1 cup dried prunes, cooked, drained and chopped 2 cups dark seedless raisins 2 cups dark rum 1 cup softened butter 2 cups firmly packed brown sugar, sieved 5 eggs 2 cups sifted all-purpose flour 2 teaspoon baking powder 1 1/2 teaspoons allspice 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon salt 1 1/2 cups slivered blanched almonds, toasted Soak fruits in rum for 3 days. Cream butter; add sugar, then cream again. Beat in eggs one at a time. Gradually add sifted dry ingredients; blend well. Drain fruits; add nuts. Pour batter over fruits and nuts; mix. Pour into two prepared 9 x 5-inch loaf pans. Bake at 275 degrees F for 2 hours and 45 minutes to 3 hours. Cool in pans on racks. Wrap in aluminum foil; age 1 month before using.