Ingredients*:

1 lbs of raisins
1 lbs of currants
1 lbs of prunes
1 lbs of maraschino cherries
¼ lbs of almonds, chopped
1 bottle of Rum
1 dozen eggs
1 lbs of granulated sugar
¼ lbs of mixed peel
(2) 5ml. of vanilla essence
1 lbs of flour
1 lbs of butter
(4) 5g of baking powder

Caramel Coloring

¼ lbs of brown sugar
1 stick cinnamon
½ cup of boiling water
3 cloves

Frosting

3 egg whites
½ cup of water
1lbs of granulated sugar
1/2 of 5g cream of tartar
Preparation for Carmel Coloring:

Put brown sugar in a heavy bottomed pan over heat and, while stirring, let the sugar liquefy. Cook until syrup is dark golden brown, do not let the syrup burn. Take pan off the heat and add 1/4 cup boiling water, stirring briskly. Return to heat until sugar and water blends easily. Take off and cool. Bottle and store until ready for use.

Directions for Cake Preparations:

Gradually cream butter, and sugar and continue creaming until sugar grains are dissolved and mixture is light and fluffy. Stir in soaked fruit, the finely chopped nuts, the caramel coloring, and blend evenly. Add a small amount at a time to the creamed butter and sugar and repeat, beating well after each addition, until all has been used up. Set aside. Whip eggs until thick, and fold into fruit mixture. Add sifted dry ingredients, a small amount at a time, repeat until all has been used up and stir only until well blended. Do not over- mix. Pile lightly into prepared tins and bake in a very slow oven, 200 degrees for 1 hour, reduce to 175 degrees, and continue baking until cake shrinks from sides of pan. To test, insert a skewer in centre of cake. Leave in tins to cool, for 24 hours. Cakes may be wrapped in rum soaked cloth and stored to ripen.

Directions for Icing:

Put sugar and water which has been stirred together to cook, stirring only until sugar grains are dissolved.
Add cream of tartar, cook until syrup spins a thread; when syrup shows signs of getting heavy, start beating egg whites which must be beaten until stiff and can stand in peaks, pour hot syrup in a continuous stream over beaten egg whites and beat until thick mixture loses its sheen. Ice cake if desired, and decorate to suit occasion.

*The day before cake is to be made, mince currants, raisins, pitted prunes, add finely cut mixed peel and the chopped maraschino cherries. Pour the rum over this mixture, then soak the mixture for at least 24 hours, stirring occasionally.