1 lb. raisins
1 lb. currant
1 lb. prunes
1/2 lb. cherries
1/4 lb. mixed peels
4 oz. rum

In a large glass container, place all the fruits, rum and enough port wine to cover fruits and let fruits soak in rum and wine for a week or longer. Chop fruits using a blender.

4 oz. burnt sugar
3 tsp. vanilla
1/4 tsp. nutmeg
1 doz. eggs
1 lb. all-purpose flour, sifted
4 tsp. baking powder
1 lb. butter
1 lb. sugar

In a mixer, mix butter and sugar until smooth. Add eggs, two at a time, mixing well. Mix flour with baking powder and add to mixture gradually using a wooden spoon. Add spices and burnt sugar (additional rum or wine, if desired). Add chopped fruits, mixing thoroughly. Grease and/or line two large cake pans with wax paper. Bake at 300 degrees for 1 1/2 hours.