Caribbean Rum Cake

Fruit:
1 1/2 lb. raisins
1/2 lb. currants
1/2 lb. pitted prunes
1 cup rum
2 cup port

Cake:
1 lb. butter
3/4 lb. brown sugar
8 eggs
2 Tbsp. vanilla
1 1/4 lb. flour
2 Tbsp. baking powder
2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 Tbsp. lime zest
1 cup rum
1/4 cup port

For fruit:
In a large saucepan, combine all dried fruit, rum and port. Over medium heat, bring to a simmer, then turn heat to low for 10 minutes. Cool.
Place fruit mixture in a food processor and process until coarsely ground.
Transfer to a sterilized jar and store in a cool place until ready to use or refrigerate.

For cake:
In a large bowl, cream butter and brown sugar until fluffy.
Beat in eggs one at a time until well combined. Add vanilla and mix well.
In a medium bowl, combine flour, baking powder, nutmeg, allspice, cinnamon, salt and lime zest.
Mix half of flour mixture into butter mixture. Add all the fruit, stirring well. Then stir in remaining flour mixture.
Butter and line bottom of two 9" round pans. Pour batter into pans and bake at 325 degrees F for 45 minutes to 1 hour.
Cool pans on racks for 15 minutes. Remove cakes and cool completely on racks.
Meanwhile, combine rum and port.
Brush cooled cakes generously with rum/port mixture, reserving any leftover liquor.
Wrap cakes in plastic wrap and store in a cool place. Brush with liquor every few days.
Cakes can be kept in refrigerator for up to 3 months.

Makes two 9" cakes

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