Jamaican Black Cake

Traditionally used at Christmas and for weddings. Follow the directions! You will need a LOT of good Myers Rum. Don't stint on it. Soak the fruit mixture at least a month before you make the cake. If you're still in search of a decent fruit cake look no further. It's wildly different and beautiful; Noir comme la nuit.
1 lb. butter or margarine, softened
1 lb. dark brown sugar
1 dozen eggs
1 lb. flour
2 tsp. Vanilla
2 tsp. baking powder
2 tsp. baking soda
2 tsp. burnt sugar (found in Caribbean markets) or substitute molasses
1 1/2 tsp. cinnamon and 3/4 tsp. nutmeg
1/3 cup Rum (Meyers)
Dried Fruit Mixture:
1 lb. prunes
1 lb. golden raisins
1 lb. black currants
1 lb. cherries
　
In a large bowl, cream butter and sugar together until pale yellow. Add 2 eggs at a time, mixing well after each addition. Add vanilla and burnt sugar (or molasses). In a medium bowl, sift together all dry ingredients. Add slowly to the large bowl, mixing well. The batter will be very heavy. Add about 2 cups of the fruit mixture (more or less according to taste). Mix well.

Pour into well greased and floured Bundt cake pan. Bake at 350 degrees for about an 1 hour or until a knife inserted in the middle comes out clean. (It will begin to pull away from the edges as well. The hole in the bundt cake pan helps assure it gets cooked in the middle.)

Once the cake is cooled (do not remove it from the tin), pour approximately 1/4 cup of rum over it. Cover tightly with aluminum foil. Check the cake every 2 to 3 days. If it becomes "dry" add some more rum. Continue in this manner for 1 month. (You might not have to add any rum to it after 2 weeks, but keep checking it.)

Fruit Mixture: Chop fruit in blender or food processor. Put into a jar which can be tightly sealed. Cover the contents with rum and seal the jar.
Keep in a cool, dark place. This should be done at least 1 month in advance of the cake. If you don't use all of the fruit mixture, don't worry...it will keep for years! It's also a great topping for vanilla ice cream.