---------- 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;
           -chopped
     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
  baking.
  
  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.
 
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