---------- Recipe via Meal-Master (tm) v8.04
       Title: Creole Christmas Cake
  Categories: Cakes, Holiday
       Yield: 1 Cake
       3 tb Rum
       3 tb Brandy
       3 tb Cherry brandy
       3 tb Cointreau
       3 tb Water
   1 1/2 ts Angostura bitters
     1/2 ts Ground cinnamon
     1/2 ts Ground nutmeg
     1/2 ts Ground cloves
     1/2 ts Salt
   1 1/2 ts Vanilla extract
       1 tb Molasses sugar
     225 g  Sultanas
     225 g  Raisins
     225 g  Currants
     100 g  Stoned no-soak prunes;
      50 g  Glace cherries; chopped
     100 g  Mixed candied peel
      50 g  Almonds; chopped
      50 g  Pecans; chopped
     250 g  Self-raising flour
     250 g  Demerara sugar
     250 g  Butter; room temperature
       5 ea Eggs (size 1)
   This very rich cake from the West Indies is ideal for
   those who prefer not to ice their Christmas cakes.
   Indeed, icing is not recommended. Just tie a brightly
   coloured ribbon round it and you have a real feast of
   cake. The fruit and nuts are soaked for a week before
   Directions: Six to eight days before you intend to
   bake the cake, measure out the rum, brandy, cherry
   brandy, cointreau, water and bitters into a large
   saucepan. Then add the spices, sugar, fruit and nuts.
   Stir the ingredients together and heat them over a
   very low heat until the liquid is just moving - DO NOT
   LET IT BOIL. Simmer for about 15 minutes. Tip the
   mixture into a mixing bowl or other glass or china
   container and allow it to cool completely. Cover the
   bowl with a double layer of clingfilm and place in the
   refrigerator or a very cool place. Stir the mixture
   from time to time during the next few days.
   Six to eight days later, preheat the oven to Gas 1,
   275 F., 140 C. Cream the butter and sugar together and
   fold in the flour and beaten eggs. Add the fruit
   mixture a little at a time until it is evenly blended.
   Spoon the cake mixture into the prepared tin, level
   the top and bake in the preheated oven for about 3 1/2
   to 4 hours. If you think the cake is becoming too
   brown, place a double thickness of greaseproof paper
   over the top of it as protection. When the cake is
   quite cold, wrap it in greaseproof paper first then
   either place it well in a plastic cake box or wrap it
   in silver foil.
   This cake will keep for a few weeks. Taken from
   Christmas baking magazine.