Carribean Rum Cake

Place chopped fruits, raisins, cherries, dates in a saucepan and cover with port wine.

Heat over stove until raisins are slightly puffed. Allow to cool and stand in a refrigerator for at least a day.

Drain wine from fruits. Combine with rum to make 1/2 cup. Preheat oven to 350 degrees F.

Cream the butter and both sugars add eggs, nutmeg, vanilla and cloves. Mix together with flour, salt, baking powder and baking soda.

Add browning, then rum and wine.

Add in prepared fruits, almond essence and rose water. Line bottom of baking tins with greaseproof paper. Use butter to grease paper and inside of tins. Then lightly dust with flour.

Place cake mixture into prepared baking tins. Bake at 325 degrees F to 350 degrees F until a pick inserted comes out clean. Let cool in pan for about 10 minutes, then cool on wire rack.