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Babados Dark Cake Recipe

Ingredients
1	pound	raisins, seedless dark
1	pound	raisins, seedless, golden
1	pound	currants
1/2	pound	candied cherries
1/2	pound	mixed candied peel
1/2	pound	prunes, pitted
1/2	pound	dates
1	pound	almonds, skin removed
1/2	teaspoon	salt
1/2	pint	run, dark Barbadian
1	bottle	stout beer, eg. Guiness?
1	cup	port wine
1	pound	butter, sweet
1/4	pound	irish butter
1/2	pound	sugar
12	large	eggs, seperated
1	pound	cake flour
1/2	teaspoon	salt
1	teaspoon	baking powder
1 1/2	teaspoons	cinnamon, ground
1 1/2	teaspoons	allspice, ground
1/4	teaspoon	nutmeg, fresh ground
1/4	teaspoon	cloves, ground
1/4	teaspoon	mace, ground
1/2	pint	molasses
	lime	juice, fresh
1		zest, of one lime
1	teaspoon	almond extract
1	teaspoon	mixed essence
1	pound	seedless golden raisins cinnamon and allspice
1	pound	currants 1/2 teaspoon each grated
1/2	pound	candied cherries nutmeg, cloves and
1/2	pound	mixed peel ground mace 1/2 teaspoon each cloves and
1/2	pound	pitted prunes 1/2 pint molasses
1/2	pound	pitted dates 2 tablespoons freshly squeezed
1	pound	almonds, skin removed lime juice
1/2	teaspoon	salt zest of one lime
1/2	pint	dark Barbadian rum 1 teaspoon each almond,
1	bottle	Guiness Stout vanilla and mixed essence
1	cup	Port wine
1	pound	sweet butter
1/4	pound	Irish butter
1/2	pound	granulated sugar
1/2	pound	dark brown sugar
		12 eggs, separated
1	pound	cake flour
1/2	teaspoon	salt
1	teaspoon	baking powder
Directions:
Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds. Mix together and grind in a food processor. Place in a clay crock and soak in rum, stout and wine for a mininum of one week. (May soak as long as a year. Add more rum and stir occasionally if you do). Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences. In a separate container sift together the flour, baking powder, spices and salt. Place the steeped fruit mixture into a large mixing bowl, stir in molasses. Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition. Fold in beaten egg whites and lime juice. Spoon the mixture into cake pans which have been lined well with greaseproof paper. Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf. Bake for approximately 2 hours or until tester comes out clean. Cool in pan before removing. When completely cool, place in an airtight plastic container. This cake will last for as much as a year without refrigeration. Pour rum or wine over cake from time to time to keep it moist. If you prefer to refrigerate, may slice and warm before serving.

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