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Export 24 ingredients for grocery delivery
Step 1
Cream 16 oz of dark brown sugar and 16 oz of unsalted butter in an electric mixer until smooth.
Step 2
Add 12 large eggs to your creamed butter and sugar mixture (Add 3 eggs at a time until they are all incorporated into your mixture).
Step 3
Add 2 tbsp vanilla, 2 tbsp rose water 2 tbsp mixed essence and 2 tbsp of almond flavor to your mixture.
Step 4
Combine in a bowl, 6 oz all-purpose sifted flour, 6 oz plain bread crumbs, 1 tsp salt, 2 tbs baking powder, 1 tbs baking soda, and cinnamon, 2 tbs ground ginger, 1 tbs mixed spice, 1 tsp nutmeg, and 1/2 tsp ground cloves.
Step 5
Now it's time to prepare your dried fruits.Simmer over low heat, 2 cups of port wine and 1 cup of Jamaican White Rum, add 1/2 cup dried raisins, 1/2 cup dried currants, 1/2 cup dried cranberries, 1/2 cup chopped pitted prunes, 1/2 cup chopped dried dates, 1/2 cup candied cherries and 1/2 cup candied mixed peel.
Step 6
When all liquid has evaporated let your fruits cool.
Step 7
Alternate your flour and fruit mixture to your cream mixture and blend in your electric mixer (Do not beat).
Step 8
Add 2 tbs molasses, and 4 tbs browning to your mixture and blend slowly in your electric mixer. (Do not beat).
Step 9
Grease and line 2 eight inch baking pans with butter or nonstick spray
Step 10
Fill pans 3/4 full, Heat oven to 350 degrees (Do not preheat).
Step 11
Bake until done (approximately 45 mins)
Step 12
Remove from oven while still hot, mix together 1/4 cup port wine and 1/8 cup white rum and pour over cakes.
Step 13
Leave cakes in pan to cool.
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