BELIZEAN BLACK FRUIT CAKE - ANOTHER RECIPE

BELIZEAN BLACK  FRUIT CAKE by Miss Daisy
2 pounds mixed fruit
1 pound raisins
1 c. brown sugar to stew the fruit
2 c. rum for stewing fruit
4 c. brown sugar
2 c. butter
8 eggs, beaten
2 large tins evaporated milk
2 c. blackening (caramel coloring)
8 c. flour
4 tsp. baking powder
1 tsp. grated nutmeg
1 tsp. allspice
1 c. nuts

Place fruits, one cup brown sugar and the rum in a large saucepan.  

Stew fruits for about 5 minutes and turn off flame; setting aside.  

In a large bowl, cream together sugar and butter.  

Slowly add beaten eggs.  

Pour in milk and blackening and mix well.  

Gradually add flour, baking powder, nutmeg, and allspice.  

Add stewed fruits along with stewing liquid to cake batter.  

Stir in nuts.  

Line cake tins with brown paper and fill 3/4 full.  

Bake in a preheated oven at 400 degrees for 3 hours.  

Serves 10-12 people.