Line a 10” square pan with a double layer of brown paper, greased separately.
Combine and let stand overnight or at least 2 hours:
4 cups mixed candied fruit
2 cup golden raisins
2 cup dark raisins
1/2 cup dark rum
Add 1 cup each blanched slivered almonds, chopped and pecans/walnuts. Toss the above with 1/2 cup all-purpose flour-[regular or Gluten Free mix#1 can be used in this recipe]. Set aside.
Cream together:
2/3 cup butter
½ cup white sugar
1 cup packed brown sugar
Beat in 4 eggs, one at a time.
Beat in: 2 tsp. vanilla
1/2 tsp. almond extract
Combine and stir into creamed mixture:
1 tsp. Baking Powder (11/2 tsp. G.F.)
2 cup all purpose[reg or gluten free] flour
1/ tsp. each of salt, cinnamon, allspice, nutmeg
Add fruit and mix thoroughly. Turn into prepared pans. Bake in 275F oven for 2 1/4 hours or until cake is firm and tester comes out clean. Cool in pan for 30 minutes, remove and cool completely on rack. Wrap in foil or airtight container. Store for 1 week before slicing, unwrap periodically and brush with rum.
from: Canadian Living
152 Holland St. E unit 1
