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Danish rum cake - Makes 1 cake
- 1 pound candied cherries
- 1 pound candied pineapple
- 1 pound seeded raisins
- ½ pound candied citron
- 1 pound currants
- ½ pound candied orange peel
- 1 pint rum
- 1 pound butter
- 2½ cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 12 eggs
- 2 pounds almonds -- chopped
- 1½ pounds filberts -- chopped
- 5 cups flour -- sifted
- 2 teaspoons baking powder
- Halve or coarsely chop all of the fruits, combine them with the rum and let soak overnight.
- Cream the butter, the sugar and the spices well together.
- Beat in the eggs, one at a time, beating well after each addition.
- Add nuts to the fruit mixture and sprinkle with ½ cup of the flour.
- Add baking powder with the rest of the flour and (using your hands) blend well into the mixture.
- Combine with butter, Sugar and egg mixture.
- Fill greased and floured loaf pans (9×5×3) ¾ full of the batter.
- Bake in a preheated 275ºF oven about 3 hours (more or less is your pans are larger or smaller than standard loaf tins).
- To prevent scorching while baking, set loaf pans into shallow pans ¼ full of water.
- Cool completely and wrap with brandy-soaked cloths.
- If you wish to store these cakes for some time, moisten them now and then with additional brandy or rum.