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.