CARRIE'S COOKBOOK - Dark Fruit Cake

DARK FRUIT CAKE

1 pkg. candied pineapple wedges
1 pkg. candied mixed cherries
1 pkg. mixed peel
1c raisins
3/4c lightly packed brown sugar
1/3c grape or orange juice
1/3c butter
2 eggs
1t rum extract
1c all-purpose flour
1/2t baking powder
1/2t ground cinnamon
1/2t ground nutmeg
1/4t baking soda
1/4t allspice
1/4t salt

Line bottom and sides of 8"x4" loaf pan with brown paper followed by a layer of wax paper. Grease generously. Set aside. In large saucepan, combine candied fruit, raisins, sugar, juice and butter. Bring to a boil; boil 5 minutes. Remove from heat, allow to cool slightly. In a small bowl, beat eggs with extract until fluffy. Stir eggs into fruit mixture. Combine flour and remaining ingredients; add to fruit mixture, blending thoroughly. Spoon batter into prepared pan. Bake in a 300�F oven 1-1/2 hours, or until skewer inserted in centre comes out clean. Remove from oven; cool in pan 15 minutes. Remove cake from pan; cool thoroughly. Wrap cooled cake securely in plastic wrap, overwrap with aluminum foil.