• 1 C dried cranberries
• 2 lb raisins
• 1 C dried cherries
• Rum, about 2 cups
• 2 C shortening
• 2 C dark brown sugar
• 4 C flour
• 3 tsp mace
• 3 tsp cinnamon
• 2 tsp baking powder
• Small pinch of salt
• 7 eggs - separated
• 2 T fruit juice
• 2 T milk
• 4 oz. dates -1/4” dice
• 1 lb nutmeats - coarsely chopped
• 1 lb candied fruit rind *(packaged or home made - recipe attached)*
• For dredging:
• 2 C flour
• 2 tsp cinnamon
• For "curing":
• 1 (1.75L) bottle of good white rum. I use Baccardi

1. Heat cranberries, raisins and cherries with enough rum to cover completely.
2. Bring to a boil then lower heat to simmer for 5 minutes.
3. Drain cranberries, cherries and raisins, reserving liquid**
4. Spread on paper towels to help pull more moisture off.
6. Preheat oven to 275’
7. Lightly grease 8 (3x5) Reynolds aluminum loaf pans - spray is fine.
8. Cut a piece of Reynolds parchment paper to lay across the bottom and up the sides of each pan, leaving a tail on each side about an inch or so long.
9. This will insure the cakes come out without leaving fruit behind.
11. Mix flour and cinnamon for dredging.
12. Lightly coat raisins, cranberries, cherries, dates and citrus with mixture.
13. Put fruit in a colander and shake well to remove all excess flour.
14. Beat yolks till light and lemon colored and set aside.
15. Beat egg whites till stiff and dry and set aside.
16. Sift dry ingredients together, twice and set aside.
18. Cream shortening.
19. Add sugar gradually and beat for 5 min or till smooth and flluffy.
20. Add egg yolks and mix to blend well
21. Add egg whites and blend on low till just incorporated
22. Remove from mixer.
23. Fold in milk, juice, fruit and nuts
24. Last, mix in dry ingredients.
25. Beat mixture thoroughly.
27. Fill pans almost to top - Dip a spatula in rum and smooth the tops.
28. Bake approx. 3 hours.
29. Test for doneness with a toothpick.
30. For larger size pans - baking time increases to 3-4+ hours.
31. Leave loaves in pan to cool -
32. While still warm (not hot), pour ½ oz. rum over each cake.
33. Let sit overnight.
35. Second day - remove from pan, remove parchment, wrap in cheesecloth.
36. Wash and dry the aluminum pans then put the wrapped cake back into the clean foil pans.
37. Wrap pan in Reynolds parchment paper and fold to close. Poke a few holes with a knife to leave openings so liquid can evaporate.
38. Store in a cool place.
39. Third day - pour ½ oz. of rum on each cake - close loosely
40. Repeat rum every other week till 2 weeks before gift time.
42. Open covering entirely.
43. Remove cakes from pans.
44. Leave the cheesecloth wrappings.
45. Turn cakes every few days to distribute moisture and dry surface of cake.
46. For gifting, remove cheesecloth, put in a new pan and wrap in transparent colored plastic wrap.
48. *Use peel from orange, lemon, and grapefruit - 1/4" dice. Cover with water, bring to a boil. Drain and rinse in cold water. Return to pan, add sugar and water to cover (1 part sugar to 2 parts water). Bring to boil, then simmer on med-low till liquid is evaporated. Spread on parchment lined cookie sheet, separating the pieces to cool.*
50. **Take reserved liquid from fruit and use in cocktails OR simmer to reduce to a syrup…serve over ice cream, bread pudding, French toast…etc.**

This recipe has been changed over the years to become a much requested gift during the holidays...friends come over and help with the prep just to be on the list to receive one...or 2. >> If you do not have a heavy duty stand mixer, cut the recipe in half. The full recipe fills the large mixing bowl to the top and is very heavy to mix by hand. >> Prepare at least 1 month prior to use. I usually bake mine just after Halloween.