Jamaican Christmas Fruit Cake

1/2 pound unsalted butter
1/2 pound light brown sugar
1 teaspoon vanilla extract
1/2 tsp almond extract
2 teaspoons lime juice
1 teaspoon lime zest
6 eggs
2 ounces fresh bread crumbs
10 ounces flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup rum
2 cups Port (Red Label is best)
4 cups mixed soaked fruit


Preheat oven to 350 degrees F.
In a mixing bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla, lime juice, and lime zest. Add the eggs one at a time, and incorporate well. Combine bread crumbs, flour, all the spices, baking powder, and salt. Combine rum and port. Add flour mixture alternately with rum/port mixture into the batter (you may not need all the port/rum) Fold in the fruit.
Prepare 1 (9-inch) cake pan or 2 spring form pans by lining bottom and sides with parchment paper. Fill the pan 3/4 of the way and bake until a skewer comes out of the center of the cake clean, about 1 hour and 10 minutes.


1 pound black raisins
1 pound golden raisins
1 pound prunes,
8 oz mixed peel
Jamaican white rum
Put raisins, prunes, and mixed peel in a glass jar and cover with mixture of equal parts Jamaican white rum, Brandy and Port. Cover with a tight fitting lid, label, and date the jar. Put in a cool, dry cupboard. From time to time, check the fruits to see if more liquor is needed, as the fruits will plump and soak up the liquid.
Keep the fruit covered in liquor. It is best to allow the fruit to marinate for at least 1 month for best flavor.