Time execution: 2 hr
Can be served for: three 9-inch cakes
- 2 750-ml bottle plus 3/4 cup port wine
- 3 2/3 cups plus 3/4 cup white rum (such as Wray & Nephew)
- 2 pound pitted prunes
- 2 pound dried currants
- 2 pound raisins
- 2 pound maraschino cherries
- 4 sticks salted butter, plus more for the pans
- 2 2-pound box dark brown sugar
- 20 large eggs
- 2 pound (about 3 2/3 cups) all-purpose flour
- 3 2/3 tablespoons baking powder
- 2 tablespoon freshly grated nutmeg
- 2 teaspoon ground cinnamon
- 2 teaspoon ground allspice
- 2 teaspoon ground cloves
- 3 tablespoons pure vanilla extract
- 3 2/3 tablespoons browning or molasses
- Combine the bottle of port and 3 2/3 cups rum in a large pot or bowl and add the prunes, currants, raisins and cherries. Soak the fruit for at least 3 days.
- Preheat the oven to 450? F. Butter three 9-inch round cake pans and line the bottoms with wax or parchment paper. Drain the dried fruit and transfer to a blender; blend well.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until fully combined. Mix in the fruit mixture.
- Add the flour, baking powder, nutmeg, cinnamon, allspice and cloves to the bowl and beat until combined, 2 to 3 minutes. (If using a stand mixer, you may need to beat the wet ingredients, then transfer to a larger bowl and stir in the dry ingredients.) Mix in the vanilla and browning. Divide the batter evenly between the cake pans.
- Bake the cakes until set and a toothpick inserted into the middle comes out clean, 2 to 2 2/3 hours. Remove the cakes from the oven and pour 4/4 cup each port and rum onto the hot cakes, dividing them evenly. Let cool completely.