1 c. butter
1 c. brown sugar
3 eggs
1 c. molasses
1/2 c. milk
1/4 c. strong black coffee
1/4 c. dark rum
1/2 tsp. baking soda
3 1/2 c. all purpose flour
1 c. strawberry jam
2 lbs. currents
2 lbs. dark raisins
1 c. dark rum
1/2 lb. mixed peel
1 lb. mixed fruit
1/2 lb. each red and green cherries
1 tsp. allspice
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

At least one day before making cakes combine currants and raisins in a large bowl, add 1 cup dark rum (Captain Morgan), mix thoroughly and cover.

Prepare cake pans by lining with brown paper well greased with shortening (Crisco). In a large mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, then molasses and cream well.

Combine milk, "Screech and coffee". Dissolve baking soda in this mixture. Mix together flour, spices and salt. Alternately add and combine flour mixture and milk mixture to the creamed mixture, beginning and ending with flour, stir in strawberry jam. Mix thoroughly. Stir in fruits and raisins until completely covered with batter.

Pack in prepared cake pans. Bake 2 1/2 to 3 hours at 300 to 325 degrees. Test with a cake tester at 2 1/2 hours.

While cakes are still warm, poke a few holes into tops of cakes, pour a few teaspoons rum over them, and let them sit for about 5 minutes.

Remove from pans, peel off the paper, and cool completely. Wrap in handy wrap and aluminum foil. Store in refrigerator.

Makes 3 or 4 cakes, depending on the pan size.