Chef Jasmins Fruit Cake

Ingredients:

• 3 cups dried fruit (mango, pineapple, apricot, cranberries, prunes)
• 1 cup white rum
• 1 cup coconut rum 
• 1 1/2 cups unsalted butter, cubed 
• 1 1/2 cups brown sugar 
• 6 eggs, slightly beaten
• 1 teaspoon vanilla 
• 2 cups all-purpose flour 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon nutmeg 
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Procedure

1.  Preheat oven to 350°F. 
2.  Confine dried fruits and rum, soak for at least 24 hours. 
3.  In a mixer, cream butter and sugar ntfflight and fluffy, about 8 to 0 minutes 
4. Combine eggs and vanilla -- add half of this to the gutter mixture, beating until well -incorporated. Scrape sides of the bowl. Add remaining mixed egg and vanilla, and beat well. Add the soaked fruits, including the liquid. 
5. In another bowl, combine all the dry ingredients and mix until well blended. Sift. Add to the butter mixture carefully in 2 separate additions until flour is well incorporated. Mix on low speed. 
6. Pour batter into 2 greased and floured 9-inch cake pans and bake at 350°F for about 75 minutes or until toothpick inserted in the center comes out clean. 
7. Let cake cool for 15 to 20 minutes before pouring more rum on top. It's best to eat this cake the next day.